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Dump-and-Go Beefy Ranch Potatoes - A Cozy, Crowd-Pleasing Skillet Meal

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80/20 or 85/15 works well)
  • 2 pounds potatoes (Yukon gold or russet), cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 packet ranch seasoning mix (about 1 ounce) or 3 tablespoons homemade
  • 1 cup beef broth (low sodium preferred)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1 cup shredded cheddar cheese (optional but recommended)
  • 2 tablespoons butter or olive oil
  • 1 teaspoon smoked paprika (optional, for depth)
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish (optional)

Method
 

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Season lightly with salt and pepper.
  2. Drain if needed: If there’s excess grease, drain most of it, leaving about a tablespoon for flavor.
  3. Add onion and garlic: Stir in the diced onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
  4. Stir in potatoes: Add the cubed potatoes to the skillet. Toss with the beef mixture.
  5. Season it up: Sprinkle in the ranch seasoning and smoked paprika. Toss to evenly coat everything.
  6. Add liquid and simmer: Pour in the beef broth. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 12–15 minutes, stirring once or twice, until the potatoes are fork-tender.
  7. Make it creamy: Stir in the butter and sour cream until the sauce turns silky and coats the potatoes. Taste and adjust salt and pepper.
  8. Add cheese: Sprinkle the cheddar over the top. Cover for 2–3 minutes to melt, or stir it in if you prefer it blended.
  9. Finish and serve: Garnish with chopped parsley or chives. Serve hot straight from the skillet.