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Ground Beef and Potatoes Skillet with Cheddar-Jack and Ranch Seasoning Recipe

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3.9 from 42 reviews

  • Author: Diane
  • Total Time: 25 mins
  • Yield: 4 servings

Description

This comforting and flavorful Ground Beef and Potatoes skillet recipe combines tender Yukon gold potatoes, extra-lean ground beef, and a savory mix of spices for a quick and satisfying dinner. Enhanced with ranch seasoning, smoked paprika, and sharp Cheddar-Jack cheese, this dish is perfect for both picky eaters and gourmands seeking a hearty meal in under 30 minutes.

Ingredients

Vegetables

  • 1 lb. Yukon gold potatoes (about 3 medium), peeled and cut into 1/2-in. pieces (about 3 cups)
  • 1 small (6 oz.) yellow onion, chopped (about 1 cup)
  • 1 medium (6 1/2 oz.) red bell pepper, chopped (about 1 cup)
  • 1 medium garlic clove, finely chopped (about 1 tsp.)
  • Scallions, for garnish

Meat & Dairy

  • 1 lb. extra-lean ground beef (97/3)
  • 1/4 cup sour cream
  • 2 oz. sharp Cheddar-Jack cheese, shredded (about 1/2 cup)

Oils & Sauces

  • 2 Tbsp. canola oil
  • 1 Tbsp. Worcestershire sauce
  • Hot sauce, to serve

Seasonings & Broth

  • 1/2 tsp. kosher salt
  • 1 (1-oz.) pkt. ranch seasoning mix
  • 1 tsp. smoked paprika
  • 1/2 cup lower-sodium chicken broth or water

Instructions

  1. Cook potatoes: Heat a large cast-iron skillet over medium heat for 3 minutes. Add the canola oil and swirl to coat the skillet. Arrange the peeled and cut Yukon gold potatoes in an even layer. Sprinkle evenly with kosher salt. Cook undisturbed until the potatoes are lightly browned on the bottom, about 3 to 4 minutes. Stir the potatoes and continue cooking, stirring occasionally, until they are mostly tender, about 4 to 5 more minutes. Transfer the potatoes to a plate using a slotted spoon.
  2. Cook onion and bell pepper: Without cleaning the skillet, add the chopped onion and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables start to soften, about 3 minutes.
  3. Cook ground beef: Add the extra-lean ground beef to the skillet with the vegetables. Cook, stirring often and crumbling the meat, until browned thoroughly, about 5 minutes. Drain any excess fat if necessary, then return the beef to the skillet.
  4. Add potatoes and seasonings: Stir the cooked potatoes, finely chopped garlic, ranch seasoning mix, and smoked paprika into the skillet with the beef and vegetables. Cook over medium heat, stirring constantly, until fragrant, about 1 minute.
  5. Stir in sour cream mixture: Add the chicken broth (or water), sour cream, and Worcestershire sauce to the skillet. Cook, stirring constantly, until the mixture starts to thicken, about 2 minutes. Continue to cook, stirring occasionally, until the potatoes are fully tender, about 2 more minutes.
  6. Add cheese and serve: Remove the skillet from heat and sprinkle the shredded sharp Cheddar-Jack cheese evenly over the top. Let the dish stand for about 3 minutes until the cheese melts. Serve hot, garnished with scallions and a drizzle of hot sauce to taste.

Notes

  • Use a cast-iron skillet or a heavy-bottomed pan for best browning results.
  • Adjust the seasoning or use a low-sodium ranch mix to control salt levels.
  • For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in a microwave.
  • To add extra veggies, consider stirring in chopped spinach or mushrooms when cooking the onion and bell pepper.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/ground-beef-and-potatoes-skillet-with-cheddar-jack-and-ranch-seasoning-recipe/