Description
A comforting and hearty one pot meal combining savory ground beef, tender potatoes, and melted cheddar cheese all cooked together in a skillet for an easy and flavorful dinner in just 40 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
Dairy
- 1 cup shredded cheese (cheddar or a blend)
- ½ cup heavy cream or cooking cream
Liquids and Seasonings
- 1 cup beef broth
- 1 tsp paprika
- Olive oil (for sautéing)
- Salt and pepper to taste
Optional Garnish
- Chopped parsley
Instructions
- Sauté Aromatics: In a large skillet or deep pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
- Brown the Beef: Add the ground beef to the pan, season with salt and pepper, and cook while breaking it apart with a spoon until the beef is fully browned and no longer pink. Stir in the paprika to evenly coat the beef.
- Cook Potatoes: Stir in the diced potatoes, then pour in the beef broth. Cover the pan and simmer on medium-low heat for 15 to 20 minutes, or until the potatoes have become tender when pierced with a fork.
- Add Cream and Cheese: Pour the heavy cream into the skillet and stir well to combine. Sprinkle the shredded cheese evenly over the top, then cover the pan again to allow the cheese to melt over a few minutes.
- Garnish and Serve: Once the cheese is melted and bubbly, remove from heat. Garnish with chopped parsley if desired, then serve the cheesy beef and potatoes hot for a satisfying meal.
Notes
- You can substitute heavy cream with cooking cream or half-and-half for a lighter version.
- For extra flavor, consider adding herbs like thyme or rosemary during the simmering step.
- If you prefer spicier dishes, a pinch of cayenne pepper or chili flakes can be added with the paprika.
- Use a non-stick skillet to prevent sticking and make cleanup easier.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
