Creamy Ground Beef Skillet (One-Pan, Ultra Cheesy)

Got a pound of ground beef and zero patience for bland? Meet the Creamy Ground Beef Skillet—a one-pan, ultra-comforting dinner with a savory tomato-umami base and a velvety, cheesy finish. If you want an easy side to soak up the sauce, try this quick cheesy rice.

Why You’ll Love It

Big flavor, little effort: Brown beef, build a quick sauce, melt in dairy—done in about 30 minutes.
One pan: Fewer dishes, more time to eat.
Kid-friendly: Creamy, cheesy, and cozy.
Flexible: Great over noodles, rice, or tucked into tortillas.

Ingredients

1 lb ground beef (80/20 for best flavor)
1 yellow onion, diced
2 cloves garlic, minced
1 cup beef broth
1 (8 oz) can tomato sauce
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp smoked paprika
Salt and black pepper, to taste
1/2 cup sour cream, room temp
4 oz cream cheese, softened
2 cups shredded cheddar cheese, divided
Fresh parsley, chopped (optional)

Instructions

Creamy Ground Beef Skillet with cheddar and sour cream — Ladle it over noodles for a fast, cozy dinner.

Brown the beef: In a large skillet over medium-high heat, cook beef until no longer pink, 5–7 minutes. Drain most of the fat, leaving about 1–2 tsp for flavor.
Sauté aromatics: Add onion; cook 3–4 minutes until softened. Stir in garlic; cook 30–60 seconds until fragrant.
Build the sauce: Stir in tomato paste to coat the beef and onions. Add broth, tomato sauce, Worcestershire, and smoked paprika. Season with salt and pepper. Simmer 5–7 minutes to slightly thicken.
Create the creamy base: Reduce heat to low. Add softened cream cheese and sour cream. Stir until smooth and glossy.
Cheddar time: Turn off the heat. Fold in 1 cup cheddar until melted. Sprinkle the remaining 1 cup on top, cover, and let stand 2–3 minutes to melt.
Finish & serve: Garnish with parsley. Serve over egg noodles, rice, mashed potatoes, or spoon into warm tortillas.

Tips & Variations

Use 80/20 beef: The bit of fat brings flavor and keeps the sauce rich.
Drain smart: Leave a teaspoon or two of drippings for depth, not grease.
Room-temp dairy: Let sour cream and cream cheese soften so the sauce stays silky.
Spice it up: Add red pepper flakes or a diced jalapeño with the onions.
Veggie boost: Stir in 1 cup diced mushrooms, bell pepper, or a handful of spinach with the onions.
Cheese swaps: Try pepper jack, gouda, or a Mexican blend.
Low-carb friendly: Serve over roasted strands of spaghetti squash for a lighter base.

Substitutions

Protein: Ground turkey, chicken, or pork (or plant-based crumbles) work. For lean meats, add 1 tbsp olive oil when sautéing.
Dairy: Greek yogurt can replace sour cream (use full-fat for best texture).
Broth: Chicken or vegetable broth is fine if you’re out of beef broth.

Serving Suggestions

Ladle the creamy beef over egg noodles, white or brown rice, or mashed potatoes. Tuck into tortillas for quick burritos, scoop with tortilla chips, or spoon over baked potatoes. For a simple side salad, this easy Italian pasta salad travels well for potlucks and leftovers.

Storage & Reheating

Cool first: Let the skillet mixture cool before transferring to an airtight container.
Fridge: 3–4 days.
Freeze: Up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over low heat with a splash of broth or water to loosen the sauce.

Common Mistakes to Avoid

Too lean beef: Extra-lean blends can taste dry. 80/20 keeps it juicy.
Not draining: Leaving all the grease makes the sauce oily. Drain most of it.
Cold dairy: Adding fridge-cold sour cream or cream cheese can cause curdling.
Overcrowding: If doubling, use a wide pan so the beef browns instead of steams.

FAQs

Can I make this ahead?

Yes. Cook as directed, cool, and refrigerate. Reheat slowly on low, adding a bit of broth or water until creamy again.

What’s the best way to serve it?

Over noodles or rice is classic, but it’s also great in burritos or as a warm dip with chips. For a cozy soup night later in the week, try this easy taco soup as a complement.

My sauce is too thin—how do I fix it?

Simmer uncovered a few minutes to reduce. Or stir in a quick slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer 1–2 minutes.

Can I freeze it?

Absolutely. Cool completely, store up to 3 months, thaw in the fridge, and reheat low and slow with a splash of liquid.

More to Try

Conclusion

This Creamy Ground Beef Skillet hits savory, tangy, and creamy notes in one pan and plays well with everything from noodles to tortillas. Keep it simple, tweak it to your taste, and dinner’s done—no boring meatloaf required.