Last Tuesday was one of those days where everything seemed to happen at once. My youngest forgot his lunch on the kitchen counter, the dog tracked muddy paw prints all over the hallway, and my husband called to say he’d be home late… but hungry. By the time I looked at the clock, it was already 5:30, and my brain was scrambling for something that wouldn’t take forever but still felt like a proper, hearty dinner. That’s when I spotted a bag of golden potatoes sitting right next to a pound of ground beef in the fridge.

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I’ve made this skillet meal dozens of times over the years, but somehow, every time I do, I end up loving it more. There’s something so satisfying about crispy-edged potatoes soaking up a creamy, savory sauce, with tender bites of beef and colorful bell peppers mixed in. It’s comfort food that doesn’t require hours of prep or an endless pile of dirty dishes.

I first started making it on cold winter evenings, when all I wanted was a one-pan dinner that could feed everyone without needing sides. Over time, I’ve tweaked the seasoning, adjusted the creaminess, and even swapped out veggies depending on what’s in the fridge. It’s one of those “real-life” recipes—nothing fancy, just good, filling, family-approved food.

Short Description

A one-pan comfort dish made with tender golden potatoes, savory ground beef, colorful bell peppers, and a luscious creamy sauce. Perfect for busy weeknights or cozy family dinners.

Key Ingredients

1 lb ground beef
4 medium golden potatoes, cut into chunky pieces
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1 small onion, chopped (optional)
1 cup beef broth
1 cup heavy cream or half-and-half
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon flour (optional, for thickening)

Tools Needed

Large, deep skillet with lid
Wooden spoon or spatula
Sharp chef’s knife
Cutting board
Measuring cups and spoons

Cooking Instructions

Step 1: Cook the Potatoes
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the potatoes in an even layer. Let them cook for 8 to 10 minutes, stirring occasionally, until they start to soften and develop a golden crust on the edges.

Step 2: Add the Beef and Veggies
Push the potatoes to the side of the skillet and add the ground beef, onion, and all sliced bell peppers. Break up the beef with your spoon and cook until browned, about 5 to 6 minutes. Drain any excess fat if needed.

Step 3: Make the Sauce
If you want a thicker sauce, sprinkle the flour over the beef and potato mixture and stir until coated. Slowly pour in the beef broth and heavy cream. Add garlic powder, salt, and black pepper. Stir everything together until well combined.

Step 4: Simmer Until Tender
Reduce the heat to low, cover the skillet, and let it simmer for 5 to 7 minutes. The sauce should thicken slightly, and the potatoes should be fork-tender.

Step 5: Serve Hot
Spoon the creamy mixture into bowls and enjoy while it’s still hot.

Why You’ll Love This Recipe

Rich, Savory Flavor: Creamy sauce paired with hearty potatoes and beef makes every bite satisfying.

One-Pan Simplicity: Less cleanup means more time to relax after dinner.

Flexible: Swap veggies or seasonings based on what’s in your fridge.

Family-Friendly: Mild flavors that kids love, but easy to spice up for adults.

Budget-Conscious: Uses simple, affordable ingredients you probably already have.

Mistakes to Avoid & Solutions

Potatoes Turning Mushy: Don’t overcrowd the skillet in the first step—give them space to crisp.

Sauce Too Thin: Use the optional flour for a thicker consistency, or simmer uncovered a bit longer.

Overcooked Veggies: Add bell peppers once the beef is nearly done to keep them tender-crisp.

Too Salty: Use low-sodium beef broth and adjust seasoning at the end.

Beef Too Greasy: Drain excess fat after browning to keep the sauce smooth, not oily.

Serving and Pairing Suggestions

Serve with a crisp green salad for a fresh contrast.

Add crusty bread on the side to soak up the sauce.

Pair with iced tea for a casual weeknight or a glass of red wine for a cozier dinner.

Works beautifully as a main course, but can also be a side alongside roasted chicken or grilled fish.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Freeze in a freezer-safe container for up to 2 months (note: sauce may separate slightly after thawing).

Reheating: Warm in a skillet over medium-low heat, adding a splash of broth or cream to restore the sauce’s texture. Microwave in short bursts, stirring in between, to prevent uneven heating.

FAQs

1. Can I use a different type of potato?
Yes, russet or red potatoes work fine, though golden potatoes hold their shape better.

2. Can I substitute the beef with another protein?
Ground turkey, chicken, or pork will work, though beef gives the richest flavor.

3. Can I make this dairy-free?
Swap the heavy cream for unsweetened coconut milk and use oil instead of butter.

4. Do I need to peel the potatoes?
Not unless you want to. The skins add texture and nutrients.

5. Can I make it spicier?
Absolutely, add a pinch of cayenne or sliced jalapeños with the bell peppers.

Tips & Tricks

Cut potatoes into even chunks so they cook at the same rate.

Let the potatoes brown before stirring for better texture.

Use freshly ground black pepper for a more aromatic finish.

For extra richness, stir in a handful of shredded cheese before serving.

Recipe Variations

Cheesy Version: Add 1 cup shredded cheddar or mozzarella to the sauce just before serving.

Mexican-Inspired: Replace bell peppers with corn and black beans, season with cumin and chili powder, and garnish with fresh cilantro.

Veggie-Loaded: Add mushrooms, zucchini, or spinach for extra nutrients and color.

Lightened-Up: Use ground turkey and half-and-half instead of heavy cream.

Herb-Infused: Add fresh thyme or rosemary during the simmering stage for a fragrant twist.

Final Thoughts

If I had to pick one dish that sums up the way I like to cook for my family, this creamy ground beef and potato skillet would be it. It’s unfussy, deeply comforting, and makes everyone at the table happy. There’s no juggling multiple pans, no long prep work, and definitely no complicated techniques. Just real, honest food that’s easy enough for a Tuesday but cozy enough for a Sunday night.

Every time I make it, I find little ways to make it my own, maybe a different veggie, maybe a splash of hot sauce if I’m cooking just for the adults. And that’s the beauty of it: it adapts. It’s the kind of recipe you’ll want to keep in your back pocket for those nights when you need something warm and filling without overthinking it.

When my family scrapes the skillet clean and asks if I can “make that creamy beef thing again,” I know it’s earned a permanent spot in our dinner rotation.

Creamy Ground Beef And Potato Skillet