Cheesy One Pot Beef and Potatoes – This Cheesy One Pot Beef and Potatoes is everything you crave in a comfort meal: savory ground beef, tender potatoes, and melty cheddar, all cooked up in one pot for easy clean-up. It’s hearty, satisfying, and ridiculously simple. With creamy milk, a hint of spice from jalapeño, and just the right amount of cheese on top, it’s like the ultimate weeknight dinner that feels way fancier than the effort it takes. Hungry yet?
The first time I threw this together, I was just looking for a quick, cozy meal. I knew potatoes and beef were always a hit in my house, but this? It was a serious win! My husband went back for seconds, and my kid was all about the “cheesy potatoes”—they loved the creamy sauce with that little kick from the jalapeño. Now, whenever I’m not sure what to make, this is my go-to because I know it’ll be a hit every time. It’s one of those recipes that just makes everyone happy.
What makes this Cheesy One Pot Beef and Potatoes truly special?
This dish is the perfect mix of flavors and textures. You’ve got the savory ground beef, creamy potatoes, and that extra bit of spice from the jalapeño and garlic. The cheddar cheese on top? It takes it from a basic skillet dinner to something you’ll want to make over and over. And it’s easy—just one pot, minimal clean-up, and you’re all set with a meal that’s rich, comforting, and feels like a total treat. Serve it with some crusty bread or a side salad, and you’ve got a complete meal that’ll keep everyone coming back for more.
What You Need To Make This Cheesy One Pot Beef and Potatoes Recipe?
Russet Potatoes: Russets are perfect for this dish because they get tender but hold their shape well, soaking up all that creamy, cheesy goodness. Slice them fairly thin (about 1/4 inch) so they cook evenly with the other ingredients.
Lean Ground Beef: Lean beef gives you great flavor without being overly greasy. It adds just the right savory taste to balance out the potatoes. You could also sub in ground turkey if that’s more your vibe!
Red Bell Pepper: Red bell pepper is great here because it adds a little sweetness and color to the dish. Any bell pepper works, but the red just looks so good against the beef and potatoes.
Jalapeño: This adds a little kick, but it’s not overwhelming. It just gives a hint of heat that makes the whole dish a bit more interesting. Don’t love spice? Feel free to skip it or use half.
Sweet Onion: Sweet onions bring a nice balance without overpowering. They get soft and caramelize a bit, adding a bit of depth and mild sweetness to the dish.
Mushrooms: I used a gourmet mix for some extra flavor, but any mushrooms will do! They add a subtle earthy flavor that goes perfectly with the beef and potatoes.
Garlic: Fresh garlic is a must here. It blends into the dish beautifully, adding warmth and depth without being overpowering.
All-Purpose Seasoning: Use your favorite! I used DUST by VooDoo Chef, but anything you like will work. It’s an easy way to add a personal touch and boost the flavor.
Whole Milk: The milk makes everything creamy and adds to that cozy, comforting feel. Whole milk is best for richness, but you could substitute it with any milk you have on hand.
Cheddar Cheese: The cheesy topping is the cherry on top! Cheddar melts beautifully, and it gives you that gooey, golden layer we all love.
Steps To Make Cheesy One Pot Beef and Potatoes:
Slice the Potatoes: Cut each potato in half lengthwise, then slice into 1/4-inch thick rounds.
Start with the Potatoes: In a large Dutch oven or non-stick skillet, heat the butter over medium-high heat. Toss in the potatoes and cook for about 8 minutes, stirring often, until they start to get tender. Once they’re just starting to soften, take them out and set aside for now.
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Cook the Veggies: In the same pan, throw in the chopped bell pepper and onion. Let them cook for about 3 minutes, just until they begin to soften up.
Brown the Beef: Add the ground beef to the pan with the veggies and cook until it’s just starting to brown, breaking it up as it cooks.
Add the Flavor: Stir in the garlic, mushrooms, your favorite seasoning, and tomato paste. Give everything a good mix and let it cook for another minute or two, until it smells amazing.
Combine with Potatoes: Gently add the potatoes back to the pan, stirring them in with the beef and veggies so everything’s well combined.
Pour in the Milk and Simmer: Pour the milk over everything, cover with a lid, and let it all simmer on medium-low for 15-20 minutes, or until the potatoes are nice and tender. If it looks like there’s too much liquid, just take the lid off for the last 5 minutes to let it thicken up.
Cheese It Up: Sprinkle the shredded cheddar cheese on top, then pop the whole pan under the broiler for 1-2 minutes, just until the cheese is melted and bubbly.
Finish and Serve: Top with a little chopped parsley for a pop of color, if you want. Serve it up with a side salad or some crusty bread, and enjoy!
Tip:
For the best results, take a little extra time to brown the potatoes before setting them aside. This gives them a nice bit of texture and makes them absorb the flavors of the beef and seasonings even better. When adding the milk, don’t be afraid to adjust the amount based on how creamy or saucy you want the dish to be—just remember that a little extra milk can make it extra cozy, while letting it simmer uncovered for a few minutes will thicken it up if it’s too soupy. And for that golden, bubbly cheese layer on top, broiling is the secret! Keep a close eye on it so it melts perfectly without burning.
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! While cheddar gives a classic, melty finish, you can mix things up with Monterey Jack, mozzarella, or even a little bit of Gouda for a deeper flavor. Just go with whatever cheese you love that melts well.
Can I make this dish ahead of time?
Yes! You can prepare it up to the cheese step, then cover and refrigerate. When ready to serve, warm it up on the stove, then add the cheese and broil it until bubbly. Perfect for easy weeknight leftovers or make-ahead meals.
What’s a good substitute if I don’t have whole milk?
No worries—any milk will work, though whole milk adds the richest flavor. For an extra creamy version, you could even mix in a splash of heavy cream.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy One Pot Beef and Potatoes
Ingredients
- 2 tablespoons salted butter
- 2 to 2 1/2 pounds russet potatoes about 5-6 medium potatoes, sliced
- 1 1/4 pounds lean ground beef
- 1 red bell pepper chopped (adds a nice pop of color)
- 1 jalapeño chopped
- 1 sweet onion chopped
- 4 ounces mushrooms chopped (I used a gourmet blend)
- 3 cloves garlic minced
- 1 tablespoon all-purpose seasoning use your favorite—I went with DUST by VooDoo Chef
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 2 c whole milk
- 1 c shredded cheddar cheese
- Chopped parsley for garnish if you like
Instructions
- Slice the potatoes in half lengthwise, then cut them into 1/4-inch thick rounds.
- In a Dutch oven or large non-stick skillet, melt the butter over medium-high heat. Add the potato slices and cook for around 8 minutes, stirring often, until they start to soften up. Once they’re just beginning to get tender, take them out and set them aside.
- In the same pot, add the chopped peppers and onions, cooking for about 3 minutes until they begin to soften.
- Add the ground beef and cook until it’s just starting to brown.
- Stir in the garlic, mushrooms, seasoning blend, and tomato paste, mixing everything well.
- Return the potatoes to the pot, stirring gently to combine with the other ingredients.
- Pour in the milk, cover with a lid, and let it cook on medium heat for 15-20 minutes, or until the potatoes are fully tender. If it looks like there’s a bit too much liquid, take the lid off for the last 5 minutes so it can reduce a bit.
- When everything’s ready, sprinkle the cheddar on top and pop it under the broiler for a minute or two until the cheese is melted and bubbly.
- Finish with a sprinkle of parsley if you’d like.
- Serve it up with a big glass of milk and a simple side salad. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
