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A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

Ground beef and potatoes with red peppers in a pot

This easy ground beef dinner recipe is flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.

A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.

Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.

As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?

Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.

A bowl with ground beef, potatoes, and cauliflower rice

A Simple Ground Beef Dinner Recipe

Lean ground beef is a versatile protein.

It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).

Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.

Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.

Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.

Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)

While the ingredient list here looks basic, the results are anything but dull.

This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.

What we have is a ground beef dinner idea for all!


For another family favorite, check out my Homemade Hamburger Helper, one of my all-time most popular recipes with ground beef. Ground Beef Casserole is another comforting and classic ground beef recipe.

Ground beef and potatoes being stirred in a pot

How to Make Ground Beef and Potatoes

Not only is this ground beef skillet sure to be embraced by everyone at your table, but it’s also easy to make and quick to clean up.

You can cook ground beef and vegetables together in the same skillet, leaving you just one pan to wash in the end.

The Ingredients

  • Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.


For more great ground beef recipes, check out Ground Beef Dinner Ideas.

  • Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
  • Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
  • Worcestershire Sauce. Gives the dish depth and umami flavor.
  • Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
  • Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
  • Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The Directions

Cubed potatoes in a pot
  1. Sauté the potatoes in oil.
Raw meat being added to vegetables
  1. Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.
Ground beef with potatoes and peppers in a Dutch oven
  1. Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Wine Pairing

Serve ground beef and potatoes with a Merlot, Pinot Noir, or Chardonnay.

A healthy dinner recipe in a bowl

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. 
  • To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
  • To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

Leftover Ideas

  • I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
  • Turn your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Make sure to warm the filling up first. (Adding some cheese to the wrap would be scrumptious.)
A pot with peppers, potatoes, and ground beef

What to Serve with Ground Beef and Potatoes

Healthy ground beef and potatoes with rice

Meat and potatoes, I’ll never prejudge you again! Can we be friends?

Ground Beef and Potatoes

4.68 from 654 votes
This easy ground beef and potatoes will be an instant family favorite! Cooks in just ONE pan. Top with cheese or eggs for quick, healthy dinners.

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Servings: 4 servings


  • 2 tablespoons canola oil
  • 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
  • 1 pound 93% lean ground beef
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon ground black pepper
  • 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
  • 2 green onions sliced
  • FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)


  • Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
  • Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
  • Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
  • Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
  • Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.



  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
  • TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
  • TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 


Serving: 1(of 4)Calories: 387kcalCarbohydrates: 28gProtein: 26gFat: 19gSaturated Fat: 5gCholesterol: 74mgPotassium: 1045mgFiber: 5gSugar: 5gVitamin A: 1484IUVitamin C: 66mgCalcium: 53mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Great tasting flexible recipe! I added in 3 chopped zucchinis and 1/4 cup leftover Raos marinara only because they were losing their life in my fridge. Turned out wonderfully. Thank you!5 stars

  2. A fabulous way to use up our ground beef. Flavorful and different. (This family is tired of meatballs!) We did add a fried egg on top–great suggestion. Thank you, Erin!5 stars

  3. Everything you cooked is amazing and I can follow to cook easily .My sister really love it and my friends too.
    Thanks for sharing good ones5 stars

  4. I made this recipe today and we love it! I added cumin, a can of corn, and a can of tomato sauce and served it over rice with cheddar cheese, sour cream, and scallions on top. So delicious and easy to prepare! I’m keeping this recipe for many future uses. Thank you for sharing this recipe.

  5. This is the BEST “clean out the fridge and pantry” recipe. Add a salad and a nice bottle of red and it’s guest-worthy.

  6. Made this again for lunch and this time I not only doubled the seasonings ( except salt & pepper), but I added 1.5 cups of left over carmelized onions. It tasted EXACTLY like the time I didn’t have the carmelized onions but put in some carrots, chopped tomatoes and fresh basil! I was pleased because your seasonings were spot on, we just needed them stronger. Twice the Dijon, twice the Worcestershire sauce, twice the sriracha sauce. Delicious no matter what extra vegetables you throw in! You are the Queen of Seasoning, Erin. No cheese or sour cream required.5 stars

  7. Just made this, with a few minor adjustments. As some recommended, I doubled all the seasonings except salt and paprika, and I used regular instead of smoked paprika just because that’s our personal taste. Added a can of green beans for some more veggies, and omitted the potatoes and served over mashed potatoes instead because we had some refrigerated ones.
    The only other adjustment was to add a package of brown gravy mix and a cup of water at the end and let that simmer off, because it was a bit dry and my husband likes gravy. We both enjoyed it. Easy meal and something different.4 stars

  8. My potatoes would have took longer than 6 min… they were too hard and I had to improvise. I ended up adding buffalo sauce, beef broth and some sour cream then covered and simmered to cook them more. Turned out delicious! Great recipe just make sure all your potatoes are cooked before you add the beef.4 stars

  9. Great flavors and alternative to tacos or spaghetti sauce. I only had sweet potatoes on hand and it was delicious. Added some shredded carrots too. Thx for the recipe!5 stars

  10. I had this same idea, it’s somewhere between ‘potatoes o’brien’ and ‘mince and tatties’ some combinations just work and seasoned beef with potatoes and veg is one of them.5 stars

  11. Delicious recipe that is simple and uses basic pantry ingredients. I look forward to getting my family’s input. There will be leftovers for lunch tomorrow. Thanks!5 stars

  12. Is this a dish that I can make up in one pan, is it already cooked and just needing to be heated up??

    1. Hi Alexander, this is a one pan meal. You’ll find all of the directions in the recipe card of the post. Enjoy!

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