Description
A hearty, savory, and easy one-pan beef dinner featuring ground beef, potatoes, and onions roasted with melted cheddar cheese. Perfect for busy weeknights with minimal prep and cleanup.
Ingredients
Scale
- 1 lb (450g) 80/20 ground beef
- 3 large medium potatoes (Yukon Gold or Russet), cut into 1-inch cubes
- 2 medium yellow onions, diced
- 1 cup (100g) shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried parsley
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan or 9×13 inch baking dish with parchment paper and grease lightly.
- Wash and cube potatoes into 1-inch pieces. Peel and dice onions into similar-sized pieces.
- In a large bowl, toss potatoes and onions with olive oil, garlic powder, dried parsley, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared pan. Roast for 20 minutes.
- While vegetables roast, break ground beef into small crumbles.
- Remove pan from oven. Push vegetables to the sides or scatter them, then add raw beef crumbles on top. Season beef with salt and pepper.
- Return to oven and bake for 20 minutes, or until beef is cooked through and potatoes are tender.
- Remove from oven, sprinkle with shredded cheddar cheese, and return to oven for 2-3 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
For best results, do not overcrowd the pan to ensure potatoes roast rather than steam. If using leaner beef, add a splash of water or broth to keep it moist. This recipe is naturally gluten-free if certified gluten-free seasonings are used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
Keywords: one-pan dinner, hobo casserole, ground beef recipe, easy weeknight dinner, comfort food, sheet pan meals, beef and potatoes