There’s something undeniably comforting about a warm dish filled with tender potatoes, hearty beef, and flavorful spices. Ground Beef Potato Casserole captures all those sensations in a single baking dish that’s not only hearty but also feels like a hug on a plate. Whether you’re coming in from a busy day or hosting a casual gathering, this casserole is the perfect solution for everyone at the table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Ground Beef Potato Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Ground Beef Potato Casserole

I remember the first time I made Ground Beef Potato Casserole; it was a chilly evening, and I was craving something wholesome yet easy to prepare. As I layered the ingredients together—each one bubbling with promise—my home filled with an irresistible aroma. This recipe is fantastic because it combines simple ingredients into a dish that’s both filling and flavorful, making it a true weeknight savior. Trust me, you’ll want to put this recipe in your regular rotation!

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in under an hour.
Irresistible Flavor: Each bite is a delightful mix of spices, beef, and creamy cheese.
Eye-Catching Appeal: Perfectly melts into a bubbly, golden topping that’s sure to impress.
Flexible Serving: An excellent option for dinner, potlucks, or even reheated for lunch.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using specific sauces.

Ingredients You’ll Need

1 1/2 tablespoons olive oil: This helps to brown the meat and adds a touch of richness to the dish.
1 pound lean ground beef: Provides a hearty base; ground turkey or chicken can be used as a leaner alternative.
1 pound Yukon Gold potatoes, cut into 1/4 inch dice: These maintain a creamy texture when baked, but russet potatoes can be a substitute.
1/2 cup diced yellow onion: Adds sweetness and depth; shallots work well if you prefer.
1 poblano pepper, seeded and diced: Introduces a mild smoky flavor; bell peppers can be swapped in a pinch.
1 1/2 teaspoons kosher salt or to taste: Essential for enhancing flavors; table salt can be used, but adjust the quantity.
1 teaspoon chili powder: Offers warmth without too much heat; you can use smoked paprika for a different flavor profile.
1 teaspoon ground cumin: A must for that earthy taste; coriander can be used as an alternative.
1/2 teaspoon garlic powder: Brings a savory richness; fresh minced garlic can be used for a burst of flavor.
4 ounces diced green chiles: Adds a nice zing; feel free to use mild or spicy, based on your preference.
2 tablespoons chopped cilantro: For fresh brightness; parsley can substitute if that’s what you have on hand.
15 ounces mild green enchilada sauce: Holds the dish together with flavor; look for brands with low sodium.
1 cup shredded cheese (Colby Jack, Monterey Jack, or Cheddar): The melted topping is a crucial element; feel free to mix and match your cheese favorites!

How to Make Ground Beef Potato Casserole

Preheat Oven: Begin by preheating your oven to 375°F. This sets the stage for even cooking.

Combine Spices: In a small bowl, whisk together 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1 1/2 teaspoons kosher salt. This spice blend will add depth to your ground beef.

Brown Ground Beef: Heat 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add 1 pound of lean ground beef, crumbling it as it cooks, seasoning it with half of your spice mix. Cook for 5-7 minutes or until it’s no longer pink, then transfer the beef to a plate.

Cook Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and toss in 1 pound diced Yukon Gold potatoes, 1/2 cup diced yellow onion, and 1 diced poblano pepper. Sprinkle the remaining spice mix over everything and sauté for 10-12 minutes, stirring frequently. If the potatoes begin to stick, add a few tablespoons of water to help cook them through.

Add Cilantro and Chiles: Once the potatoes are tender, stir in 2 tablespoons chopped cilantro and 4 ounces diced green chiles, allowing their flavors to meld together.

Combine Ingredients in Skillet: Return the cooked ground beef to the skillet, along with 15 ounces of mild green enchilada sauce. Stir until everything is well-combined and coated with the sauce.

Top and Bake: Sprinkle 1 cup shredded cheese on top of the mixture. Cover the skillet with foil and bake for 15 minutes. After this time, remove the foil and turn your oven to broil. Bake for another 3-5 minutes, keeping an eye on it until the cheese is bubbly and beginning to brown.

Garnish and Serve: Once out of the oven, give it a little sprinkle of cilantro for that fresh touch. Serve hot and enjoy!

Storing & Reheating

Allow any leftovers to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 4 days. For long-term storage, freeze the casserole in a freezer-safe dish for up to 3 months. When ready to enjoy, reheat it in a preheated oven at 350°F for about 20 minutes, or until heated through. Keep in mind that the texture of the potatoes may change slightly upon reheating, but a good sprinkle of cheese on top before reheating can help refresh its appearance.

Chef’s Helpful Tips

Avoid overcooking the ground beef; it’s best to leave it moist for flavor.
Ensure that your diced Yukon Gold potatoes are uniform in size for even cooking.
Use water sparingly when cooking the potatoes; only add just enough to stop them from sticking.
If you’re short on time, consider prepping the casserole a day in advance and baking it just before serving.
Experiment with different types of cheese to elevate the dish’s flavor and texture.

This Ground Beef Potato Casserole isn’t just a meal; it’s a comforting, satisfying dish perfect for any occasion. With a blend of savory spices and delightful textures, it assures everyone leaves the table with full bellies and happy hearts. Feel free to play around with the ingredients based on personal preferences and dietary needs—after all, cooking should be as much about creativity as it is about the recipe itself!

Recipe FAQs

Can I use other types of meat?

Absolutely! Ground turkey or pork can be perfect replacements if you’re looking to switch things up. Just keep in mind that the cooking times might vary slightly.

Is this casserole gluten-free?

Yes, as long as you make sure to use gluten-free enchilada sauce and double-check other ingredients. Many brands offer gluten-friendly options.

Can I make this ahead of time?

Definitely! You can prepare it fully and store it in the refrigerator for a day before baking. Just cover it tightly with foil or plastic wrap.

What other vegetables can I add?

Feel free to toss in any veggies you have on hand, such as corn, zucchini, or even diced carrots. Adjust cooking time accordingly for firmer vegetables.

More Main Dishes Recipes

Classic Meatball Casserole

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Ground Beef Potato Casserole

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Author: Anna
Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Mexican

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Description

This Ground Beef Potato Casserole is a delightful blend of lean beef, tender potatoes, and zesty spices. Perfect for a quick dinner, it combines comfort and flavor with minimal prep time. Everyone will be asking for seconds!

Ingredients

Scale

1 1/2 tablespoons olive oil
1 pound lean ground beef
1 pound yukon gold potatoes cut into 1/4 inch dice
1/2 cup diced yellow onion
1 poblano pepper seeded and diced
1 1/2 teaspoons kosher salt or to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
4 ounces diced green chiles
2 tablespoons chopped cilantro
15 ounces mild green enchilada sauce
1 cup shredded cheese colby jack, monterey jack or cheddar cheese

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Instructions

Preheat your oven to 375° F. In a small bowl, mix together the chili powder, cumin, garlic powder, and salt.
In a large oven-safe skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add the ground beef and crumble it while cooking.
Season the beef with half of the prepared spice blend. Cook for 5-7 minutes until fully cooked, then transfer to a plate.
Add the remaining tablespoon of olive oil to the skillet. Lower the heat to medium and toss in the potatoes, onion, poblano pepper, and the rest of the spice blend.
Cook for 10-12 minutes until the potatoes are tender, stirring frequently. If they stick or brown too quickly, add a couple of tablespoons of water as needed.
Once the potatoes are tender, mix in the cilantro and diced green chiles.
Return the cooked ground beef to the skillet along with the enchilada sauce, stirring everything to coat it in the sauce.
Sprinkle the cheese over the top, then cover the skillet with foil. Bake in the oven for 15 minutes.
After 15 minutes, remove the foil and switch the oven to broil. Bake for an additional 3-5 minutes, or until the cheese is bubbly and begins browning. Garnish with extra cilantro and serve.

Notes

Feel free to customize by adding your favorite vegetables or beans for extra nutrition.
This casserole can be prepared ahead and baked just before serving for convenience.
Store leftovers in an airtight container in the refrigerator for up to 3 days.