This ground beef and potato skillet is a straightforward meal that cooks entirely in one pan. Diced russet potatoes soften in the skillet before you add a mixture of ground beef, fresh mushrooms, and sweet onions.
A splash of Carolina Treet cooking sauce and a scoop of canned diced tomatoes with green chiles give the dish a tangy, savory finish. It takes about 50 minutes to prepare and cook, making it a reliable option for dinner.
Why this works
- Cooking the potatoes first ensures they get tender without overcooking the meat.
- Mixing the mushrooms and onions directly into the raw ground beef helps distribute the flavors evenly.
- Using a single cast-iron skillet reduces the amount of dishes you have to wash later.
Ingredients you'll need
- Ground beef: Lean ground beef works well here so the potatoes do not get too greasy. You can use an 85/15 or 90/10 blend.
- Russet potatoes: Dice them into even, half-inch cubes so they cook at the same rate.
- Carolina Treet: This is a tangy mustard-based cooking sauce. If you cannot find it, a tangy mustard-based barbecue sauce works as a substitute.
- Diced tomatoes with green chiles: Sold in cans near the regular diced tomatoes. It adds a mild heat and extra moisture.
Exact quantities are in the recipe card below.
How to make it
Step 1: Cook the potatoes
Start by softening the diced russet potatoes in a hot skillet with olive oil and garlic. They need a head start so they do not end up crunchy.
Step 2: Add the meat mixture
Combine the ground beef, mushrooms, and onions, then add them to the pan. Cook until the beef is fully browned and reaches 160°F (71°C).
Step 3: Simmer the sauce
Stir in the cooking sauce and canned tomatoes. Let everything simmer together for a few minutes so the flavors blend.
Serve it with
This skillet is filling on its own, but a crisp green salad or warm Easy Dinner Rolls for Thanksgiving pair well with it.
Storage and reheating
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Freeze for up to 3 months, though the potatoes may change texture slightly upon thawing.
FAQ
Do I have to use a cast-iron skillet?
No, any large, heavy-bottomed skillet will work, but cast iron holds heat nicely for browning the potatoes.
Can I use a different type of potato?
Yukon gold or red potatoes are fine to use. They hold their shape well and do not require peeling.
What if I do not have Carolina Treet?
You can use your favorite barbecue sauce or a mix of yellow mustard and a little apple cider vinegar.
