Creamy Meat and Potato Skillet with Cheddar Cheese Recipe

Introduction

This Creamy Meat Potato Skillet is a comforting, all-in-one dish perfect for busy weeknights. Packed with tender potatoes, savory ground beef, and a rich creamy sauce, it’s both hearty and satisfying. Plus, it all comes together in one pan for easy cleanup.

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 cooked potatoes and transfer them to the ice bath until cool to the touch. Drain again and set aside.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 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: Stir in the 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 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 mix until completely incorporated.
8. Step 8: Season with dried thyme, dried rosemary, black pepper, and salt. Stir well. Taste and adjust seasonings as 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 for later.
12. Step 12: To bake: Preheat oven to 350°F (175°C). Bake for 15-20 minutes until cheese is melted, bubbly, and the skillet is heated through.
13. Step 13: Alternatively, to broil: Preheat the broiler and position the oven rack 6-8 inches from the heat. Broil for 2-3 minutes until cheese is melted, bubbly, and lightly browned. Watch carefully to avoid burning.
14. Step 14: Remove skillet from heat and let cool for a few minutes.
15. Step 15: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
16. Step 16: Garnish with fresh chopped parsley if desired.
17. Step 17: Serve hot and enjoy your creamy, comforting skillet meal.

Tips & Variations

• Use Yukon Gold potatoes for a creamy texture, or substitute with red potatoes if preferred.
• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the seasoning.
• Replace ground beef with ground turkey or chicken for a leaner version.
• Add frozen peas or corn along with the bell peppers for more veggies.
• If you like a crispier top, broil for a few minutes after baking to brown the cheese.

Storage

Store leftover skillet in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. Avoid freezing as the cream sauce might separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute cheddar with Monterey Jack, mozzarella, or a cheese blend to suit your taste.

Is it necessary to use both cream of mushroom and cream of chicken soups?

While using both adds depth and creaminess, you can use just one type if preferred, or substitute with homemade cream sauce for a fresher option.

Creamy Meat and Potato Skillet with Cheddar Cheese Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

This Creamy Meat Potato Skillet is a hearty, comforting one-pan meal combining ground beef, tender Yukon Gold potatoes, and vibrant bell peppers in a rich, creamy sauce made with condensed soups and sour cream. Topped with melted cheddar cheese and fresh parsley, it’s a delicious and easy dish perfect for weeknight dinners.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Salt

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)

Sauces and Dairy

• 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
• 2 cups shredded cheddar cheese, divided

Seasonings and Oils

• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 2 tablespoons olive oil

Garnish

• Fresh parsley, chopped (for garnish, optional)

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 heat and simmer for 10-12 minutes 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 and immediately transfer them to the ice bath until cool to the touch. Drain again and set aside to prevent overcooking and maintain texture.
3. Brown Beef and Sauté Vegetables: Heat olive oil in a large skillet, preferably a cast iron, over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 7-10 minutes. Drain excess grease. Add chopped onion and minced garlic, cooking for 5-7 minutes until the onion becomes soft and translucent. Then add red and green bell peppers and cook for another 3-5 minutes until slightly softened.
4. Create Creamy Sauce: Lower the heat to low. Stir in the condensed cream of mushroom soup and cream of chicken soup until combined. Pour in the milk and stir well. Add the sour cream and mix until fully incorporated.
5. Season the Mixture: Add dried thyme, dried rosemary, black pepper, and salt to the skillet. Stir thoroughly and taste to adjust seasonings as needed. Let the sauce simmer for about 5 minutes, stirring occasionally to meld flavors.
6. Combine Potatoes: Gently fold the cooled, cooked potatoes into the creamy beef and vegetable mixture in the skillet, ensuring an even distribution.
7. Add Cheese Topping: Sprinkle 1.5 cups of shredded cheddar cheese evenly over the top of the skillet mixture. Reserve the remaining 1/2 cup of cheese for later.
8. Bake or Broil the Skillet: For baking, preheat oven to 350°F (175°C) and bake the skillet for 15-20 minutes until the cheese is melted, bubbly, and the dish is heated through. For broiling, preheat the broiler and position the oven rack 6-8 inches away. Broil for 2-3 minutes until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.
9. Finishing Touches: Remove the skillet from the oven or broiler and allow it to cool for a few minutes. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top and garnish with chopped fresh parsley if desired.
10. Serve: Serve the creamy meat potato skillet hot for a satisfying, flavorful meal.

Notes

• Using Yukon Gold potatoes is ideal for their creamy texture and ability to hold shape after cooking.
• Be sure to drain excess grease from the browned beef to keep the dish from becoming too oily.
• Adjust salt and pepper according to taste, especially since condensed soups can be salty.
• For a thicker sauce, reduce the amount of milk or simmer the sauce a bit longer before adding potatoes.
• To add extra flavor, consider sprinkling some smoked paprika or cayenne pepper with the seasonings.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: creamy skillet recipe, ground beef potatoes, one pan dinner, cheesy skillet, comfort food, easy family meal, creamy potato casserole