Creamy One-Pan Beef and Potato Skillet Recipe
Introduction
This easy one-pan creamy meat and potato skillet is a comforting, quick meal perfect for busy weeknights. Combining ground meat, tender potatoes, and a creamy sauce, it comes together in just 30 minutes with minimal cleanup.
Ingredients
- 1 pound ground meat (beef, turkey, chicken, or pork)
- 12 small potatoes, diced
- 1 can cream soup (mushroom, chicken, or celery)
- ¾ cup cold milk
- Salt and freshly ground black pepper, to taste
- Optional: shredded cheese, as desired
- Optional: fresh herbs, for garnish
- Optional: frozen vegetables, for extra nutrition
Instructions
- Step 1: Heat a large skillet or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it apart with a wooden spoon or spatula. Season generously with salt and pepper. Continue cooking until fully browned, about 5-7 minutes. Avoid overcrowding the pan; cook in batches if needed for better browning.
- Step 2: Add the diced potatoes to the skillet and stir to combine. Cook for about 5 minutes, stirring occasionally, so the potatoes begin to soften and absorb the meat flavors. Use evenly sized pieces (about ½-inch) for quick, even cooking.
- Step 3: Pour in the cream soup and milk, stirring until smooth and creamy. Adjust the consistency by adding more milk if it’s too thick or letting it simmer longer if too thin.
- Step 4: Reduce heat to medium-low, cover the skillet, and simmer for 10-15 minutes. Stir occasionally and check that the potatoes are fork-tender. If the mixture starts sticking, add a splash of milk or water and lower the heat slightly.
- Step 5: Taste and adjust seasoning. If desired, sprinkle shredded cheese on top and allow it to melt. Add frozen vegetables during the last 3-4 minutes of cooking. Garnish with fresh herbs and serve hot.
Tips & Variations
- Use ground turkey or chicken for a lighter version of this dish.
- Try different cream soup flavors to vary the taste, such as mushroom or celery.
- Adding frozen peas or mixed vegetables boosts nutrition and color.
- For extra richness, stir in a splash of sour cream before serving.
- Cut potatoes evenly and small to ensure they cook through quickly and uniformly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of milk when reheating if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes, but make sure to dice them small enough so they cook at the same rate as the small potatoes.
Is this dish freezer-friendly?
It’s best enjoyed fresh, but you can freeze leftovers within two days of cooking. Thaw overnight in the fridge and reheat gently. The texture of the potatoes may soften slightly after freezing.
PrintCreamy One-Pan Beef and Potato Skillet Recipe
This Easy One-Pan Creamy Meat & Potato Skillet is a quick, comforting meal perfect for busy weeknights. Combining browned ground meat, tender diced potatoes, and a creamy soup base, it creates a rich and satisfying dish that the whole family will love. It’s simple to prepare, uses affordable ingredients, and can be customized with optional cheese, herbs, or frozen vegetables for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound ground meat (beef, turkey, chicken, or pork)
- 12 small potatoes, diced (about ½-inch pieces)
- 1 can cream soup (mushroom, chicken, or celery)
- ¾ cup cold milk
- Salt and freshly ground black pepper, to taste
Optional Additions
- Shredded cheese, as desired
- Fresh herbs, for garnish
- Frozen vegetables, for extra nutrition
Instructions
- Brown the Ground Meat: Heat a large skillet or Dutch oven over medium-high heat. Add the ground meat and break it apart using a wooden spoon or spatula. Season generously with salt and pepper. Cook for about 5-7 minutes until the meat is fully browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary for better browning.
- Add the Diced Potatoes: Add the diced potatoes directly into the pan with the cooked meat. Stir well to combine. Cook for about 5 minutes, stirring occasionally, allowing the potatoes to absorb the meat flavors and start softening. Ensure potatoes are cut uniformly to cook evenly.
- Create the Creamy Base: Pour in the can of cream soup and ¾ cup of cold milk into the skillet. Stir everything until thoroughly combined, forming a creamy mixture. Adjust the consistency by adding more milk if it’s too thick or simmering a bit longer if it seems too thin.
- Simmer Until Potatoes are Tender: Reduce heat to medium-low, cover the skillet, and let the mixture simmer for 10-15 minutes. Stir occasionally to prevent sticking. The potatoes should be fork-tender when done. Add a splash of milk or water if the mixture sticks to the bottom, and lower the heat if needed.
- Add Final Touches and Serve: Taste and adjust seasoning with salt and pepper. If using, sprinkle shredded cheese over the top and allow it to melt. Add frozen vegetables during the last 3-4 minutes of cooking for extra nutrition. Garnish with fresh herbs before serving hot.
Notes
- Use uniform potato pieces (approximately ½-inch) to ensure even cooking.
- For better meat browning, avoid overcrowding the pan and cook in batches if necessary.
- Substitute the cream soup based on preference (mushroom, chicken, or celery) for varied flavor profiles.
- Frozen vegetables can be added for enhanced nutrition and color.
- Adjust milk quantity to control the creaminess of the sauce.
- This dish can be made with any ground meat, making it versatile and customizable.
Keywords: one-pan skillet, creamy meat and potatoes, ground meat recipe, easy dinner, quick skillet meal, comfort food, weeknight dinner
