Creamy Meat and Potato Skillet Recipe

Introduction

This Creamy Meat Potato Skillet is a comforting, hearty one-pan meal perfect for busy weeknights. Combining ground beef, tender potatoes, and a rich creamy sauce, it’s both satisfying and easy to make. With melted cheddar cheese on top, it’s sure to please the whole family.

Ingredients

• 1.5 lbs ground beef (80/20 blend)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 2 lbs Yukon Gold potatoes, peeled and cubed (about 1-inch pieces)
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Step 1: Peel and cube the potatoes into 1-inch pieces. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 10–12 minutes until fork-tender.
2. Step 2: Prepare an ice bath by filling a bowl with ice and water. Drain the potatoes and transfer them to the ice bath to cool. Drain again and set aside.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned (7–10 minutes). Drain excess grease.
4. Step 4: Add chopped onion and minced garlic to the skillet. Cook for 5–7 minutes, until the onion is softened and translucent.
5. Step 5: Add chopped red and green bell peppers. Cook for 3–5 minutes until the peppers are slightly softened.
6. Step 6: Reduce heat to low. Add the cream of mushroom soup and cream of chicken soup to the skillet. Stir until well combined.
7. Step 7: Pour in the milk and stir. Add sour cream and stir until fully incorporated.
8. Step 8: Season with dried thyme, dried rosemary, black pepper, and salt. Stir well. Taste and adjust seasoning if needed.
9. Step 9: Let the sauce simmer for about 5 minutes, stirring occasionally to meld the flavors.
10. Step 10: Gently fold the cooked potatoes into the creamy beef and vegetable mixture.
11. Step 11: Sprinkle 1.5 cups of shredded cheddar cheese evenly over the top of the skillet. Reserve the remaining 1/2 cup of cheese.
12. Step 12: Choose baking or broiling:
    
    Baking: Preheat oven to 350°F (175°C). Bake for 15–20 minutes until the cheese is melted, bubbly, and the skillet is heated through.
    Broiling: Preheat broiler. Place oven rack 6–8 inches from the broiler. Broil for 2–3 minutes until cheese is melted, bubbly, and lightly browned. Watch carefully to avoid burning.
13. Step 13: Remove the skillet from the oven or broiler and let cool for a few minutes.
14. Step 14: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
15. Step 15: Garnish with fresh chopped parsley if desired, and serve hot.

Tips & Variations

• Use Russet potatoes instead of Yukon Gold for a fluffier texture.
• Add a pinch of smoked paprika or chili powder for a subtle smoky kick.
• Substitute the cream of mushroom soup with cream of celery or cream of onion for a different flavor.
• For extra veggies, toss in some chopped mushrooms or zucchini along with the bell peppers.
• Use a cast iron skillet for even heat and a slightly crispy edge.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the skillet up to step 10, then refrigerate it before baking. When ready, bake as directed, adding extra time if baking from cold.

Can I use leaner ground beef?

Absolutely. Using leaner ground beef will reduce grease but may result in a slightly less juicy dish. Just be sure not to overcook to keep it tender.

Creamy Meat and Potato Skillet Recipe

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★★★★★

4.9 from 108 reviews

• Author: Luna
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Creamy Meat Potato Skillet is a comforting one-pan recipe combining browned ground beef, sautéed peppers and onions, tender Yukon Gold potatoes, and a rich, creamy sauce made from condensed soups, milk, and sour cream. Topped with gooey melted cheddar cheese and fresh parsley, it’s perfect for an easy weeknight dinner that satisfies the whole family.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1.5 lbs ground beef (80/20 blend)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped

Potatoes

• 2 lbs Yukon Gold potatoes, peeled and cubed (about 1-inch pieces)

Sauce

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)

Cheese and Garnish

• 2 cups shredded cheddar cheese, divided
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish, optional)

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Instructions

1. Prepare the Potatoes: Peel and cube the Yukon Gold potatoes into 1-inch pieces. Place them in a large pot, cover with cold water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until the potatoes are fork-tender.
2. Cool the Potatoes: Prepare an ice bath by filling a bowl with ice and water. Drain the cooked potatoes from the pot and transfer them immediately into the ice bath until cool to the touch. Drain again and set aside.
3. Brown the Beef: Heat the olive oil in a large skillet (cast iron preferred) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned thoroughly, about 7-10 minutes. Drain excess grease from the skillet.
4. Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, for 5-7 minutes until the onions become soft and translucent.
5. Add Bell Peppers: Stir in the chopped red and green bell peppers. Cook for an additional 3-5 minutes until the peppers have softened slightly.
6. Create the Creamy Sauce: Reduce heat to low. Add the condensed cream of mushroom soup and cream of chicken soup to the skillet. Stir well to combine the soups with the beef and vegetables.
7. Add Dairy Ingredients: Pour in the milk and stir. Then add sour cream and stir until the mixture is completely incorporated and smooth.
8. Season the Sauce: Sprinkle in the dried thyme, dried rosemary, black pepper, and salt. Stir well to mix the seasonings evenly. Taste and adjust salt and pepper as needed.
9. Simmer the Sauce: Let the sauce simmer gently over low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld together.
10. Combine Potatoes: Gently fold the cooled, cooked potatoes into the creamy beef and vegetable mixture, being careful not to break up the potatoes too much.
11. Add Most of the Cheese: Evenly sprinkle 1.5 cups of the shredded cheddar cheese over the top of the skillet mixture. Reserve 1/2 cup of cheddar cheese for later.
12. Bake or Broil:
    For baking: Preheat the oven to 350°F (175°C). Place the skillet in the oven and bake for 15-20 minutes until the cheese is melted, bubbly, and the skillet is heated through.
    For broiling: Preheat the broiler and position the oven rack 6-8 inches from the heat source. Broil the skillet for 2-3 minutes, watching carefully until the cheese is melted, bubbly, and lightly browned to avoid burning.
13. Remove from Oven: Take the skillet out of the oven or broiler and let it cool for a few minutes.
14. Add Remaining Cheese: Sprinkle the reserved 1/2 cup of shredded cheddar cheese over the top of the skillet while it’s still warm for extra melty coverage.
15. Garnish and Serve: Optionally, sprinkle freshly chopped parsley on top for a fresh, bright touch. Serve the skillet hot and enjoy!

Notes

• Using Yukon Gold potatoes provides a creamy texture that holds up well in the skillet.
• Draining the grease from the beef helps reduce excess fat and prevents the dish from being too greasy.
• The mixture of cream of mushroom and cream of chicken soups creates a rich, flavorful sauce base.
• You can choose to either bake or broil the skillet to melt the cheese; baking gives a more even warmth while broiling adds a golden cheese crust quickly.
• For a spicier variation, add a pinch of crushed red pepper flakes with the seasoning.
• Cast iron skillet is preferred, but any oven-safe skillet can be used.
• Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: creamy meat potato skillet, one-pan dinner, ground beef skillet, creamy potato casserole, comfort food, easy dinner recipe