Ever have one of those evenings when you crave something hearty and satisfying, but the thought of washing multiple pots makes you want to order takeout instead? That was me last Tuesday, staring into the fridge with zero inspiration. I had some ground beef, a few potatoes, and not much else. What came together in my trusty cast iron skillet was so delicious, I knew I had to share it with you. This cowboy beef and potato skillet is the kind of one-pan comfort that turns a blah night into a cozy celebration, much like our popular chicken casserole does for busy families.
What I love about this dish is how forgiving it is. You don’t need fancy ingredients or advanced cooking skills—just one pan and about 45 minutes from start to finish. The potatoes get wonderfully crispy on the edges, the beef is savory and rich, and everything melds together under a blanket of melted cheese. It’s the kind of meal that makes your kitchen smell incredible and leaves everyone at the table asking for seconds.
Recipe Overview
Cuisine: American Comfort
Category: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
What You’ll Need
When I’m shopping for this recipe, I look for russet potatoes because they hold their shape well and get that perfect crispy texture. For the ground beef, I usually go with 85/15 lean-to-fat ratio—it has enough flavor without being too greasy. If you’re on a budget, you can substitute sweet potatoes or even use frozen diced potatoes to save time.
You’ll need a large oven-safe skillet, preferably cast iron, for even heating and that beautiful crust. A good spatula for stirring and a sharp knife for dicing will make prep a breeze. Don’t forget measuring cups and spoons for the seasonings—they’re key to building layers of flavor.
INGREDIENTS
I always set everything out before I start cooking—it saves so much stress. There’s something satisfying about seeing all the colorful ingredients lined up ready to go. One time I forgot to chop the onions first and ended up with overcooked beef while frantically dicing, so now I make sure everything is prepped beforehand.
- 1.5 lbs ground beef
- 4 medium russet potatoes, diced into ½-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp salt
- ¼ cup beef broth
- 2 tbsp fresh parsley, chopped (for garnish)
PREPARATION
The most common mistake I see with this type of recipe is crowding the skillet. If you add too many potatoes at once, they’ll steam instead of browning properly. Work in batches if needed, and don’t rush the browning stage—that’s where the deep flavor develops. You’ll know it’s ready when the potatoes are tender and golden. For another hands-off cooking method that delivers amazing flavor, check out our Crockpot garlic herb chicken recipe.
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in your large skillet over medium-high heat. Add diced potatoes and cook for 15 minutes, stirring occasionally, until they’re golden and crispy around the edges.
- Push potatoes to one side, add remaining oil, and cook onions for 3 minutes until translucent.
- Add ground beef, breaking it up with your spatula. Cook for 6-7 minutes until browned, then stir in garlic for 1 minute until fragrant.
- Sprinkle in all seasonings—paprika, garlic powder, salt, and pepper. Pour in beef broth and scrape up any browned bits from the bottom.
- Combine everything in the skillet, then top evenly with shredded cheese.
- Transfer to oven and bake for 10 minutes until cheese is bubbly and slightly golden.
- Remove carefully (remember the handle is hot!) and garnish with fresh parsley before serving.
NUTRITION INFORMATION
- Calories: 420 per serving
- Protein: 28g
- Carbohydrates: 22g
- Fat: 24g
- Fiber: 2g
- Sugar: 2g
Customization Ideas
This recipe adapts beautifully to what you have on hand. I’ve made it with ground turkey instead of beef when that’s what was in my freezer, and it turned out wonderfully. For extra vegetables, stir in some diced bell peppers or mushrooms during the onion cooking stage. If you like a little heat, a diced jalapeño or teaspoon of chili powder adds nice warmth.
Cowboy Beef & Potato Skillet – One-Pan Comfort Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Cowboy Beef & Potato Skillet – One-Pan Comfort Recipe!
Nutrition Information
For a creamier version, stir in a can of condensed cream of mushroom soup along with the beef broth. The sauce becomes richer and more gravy-like, which is perfect for serving over rice or egg noodles. My cousin adds a cup of frozen corn right before the cheese topping, and her kids go crazy for the sweet pops of flavor.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend using the oven or toaster oven rather than the microwave to maintain the texture of the potatoes. Spread it in an oven-safe dish and heat at 350°F for about 15 minutes, or until warmed through.
You can also freeze this dish for up to 2 months. Let it cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating. The potatoes may soften slightly after freezing, but the flavor will still be fantastic—perfect for those nights when you need a quick comfort food fix. If you’re looking for another pasta dish with incredible creamy sauce, try our spaghetti and spinach with sun-dried tomato cream sauce.
FREQUENTLY ASKED QUESTIONS
Can I make this cowboy beef and potato skillet ahead of time?
Absolutely! You can prepare everything through step 5, then refrigerate for up to 24 hours. When ready to serve, top with cheese and bake for 15-20 minutes until heated through and bubbly.
What if I don’t have an oven-safe skillet?
No problem—just transfer the mixture to a baking dish before adding the cheese and baking. The results will be just as delicious, though you might miss some of the crispy bits from the cast iron.
Can I use different types of potatoes?
Yes, Yukon Gold or red potatoes work well too. They’ll be slightly creamier in texture but equally tasty. Adjust cooking time as needed since smaller diced potatoes cook faster.
Conclusion
This cowboy beef and potato skillet has become my go-to for busy weeknights and lazy weekends alike. It’s the perfect balance of hearty, comforting, and practical—exactly what you want from a one-pan meal. I hope it brings as much joy to your table as it has to mine. If you try this recipe, I’d love to hear how it turned out for you!
