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Ground Beef and Potato Skillet with Corn and Cheddar Recipe

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4 from 15 reviews

Hearty Ground Beef and Potatoes Skillet is a comforting one-pan meal featuring browned ground beef, tender Yukon Gold potatoes, sweet corn, and carrots simmered in beef broth, then topped with melted Mexican blend cheese. This savory skillet meal is perfect for a family dinner with simple ingredients and straightforward steps.

Ingredients

Main Ingredients

  • 1 Tablespoon olive oil
  • 1 lb. ground beef
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Worcestershire sauce
  • 3 cups diced Yukon Gold potatoes
  • 3 carrots, diced
  • 3 ears corn, cut off the cob or about 1 1/2 cups frozen corn kernels
  • 1 1/2 cups low sodium beef broth
  • Salt and pepper, to taste
  • 1 cup shredded Mexican blend cheese

Instructions

  1. Brown the beef and onions: Heat olive oil in a large ovenproof skillet over medium heat. Add ground beef and chopped onions, sautéing until the beef is browned and the onions are softened. Season with salt and pepper. Drain all but one tablespoon of fat from the skillet.
  2. Add aromatics and paste: Stir in minced garlic, tomato paste, and Worcestershire sauce. Cook and stir for 1-2 minutes to combine flavors and cook off raw garlic taste.
  3. Add vegetables and simmer: Add diced potatoes, carrots, and corn to the skillet and cook for 3 minutes. Slowly pour in beef broth, scraping the bottom of the skillet to release browned bits. Increase heat to bring to a gentle boil, then cover and reduce to medium-low heat to maintain a simmer. Cook for 8-10 minutes, stirring occasionally, until vegetables are nearly tender.
  4. Reduce liquid and season: Remove cover and continue cooking until most of the liquid is absorbed, stirring occasionally. Adjust seasoning with salt and pepper to taste.
  5. Broil with cheese topping: Sprinkle shredded Mexican blend cheese evenly over the mixture. Place the skillet under the broiler for 2-3 minutes until cheese is melted and golden brown. Serve hot.

Notes

  • Make sure to use an ovenproof skillet to safely broil the cheese topping.
  • You can substitute frozen corn for fresh corn ears to save time.
  • Adjust seasoning towards the end to suit your taste preference.
  • For a different flavor, try adding chopped bell peppers or a pinch of smoked paprika.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.

Find it online: https://recipefeastful.com/ground-beef-and-potato-skillet-with-corn-and-cheddar-recipe/