Ground Beef Potato Casserole Recipe

Introduction

This Ground Beef Potato Casserole is a flavorful and comforting dish perfect for weeknight dinners. Combining tender potatoes, seasoned ground beef, and a cheesy green enchilada sauce topping, it’s an easy one-pan meal that’s sure to satisfy the whole family.

Ingredients

• 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 (such as Hatch or Siete Foods)
• 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar)

Instructions

1. Step 1: Preheat your oven to 375° F. In a small bowl, combine the chili powder, cumin, garlic powder, and salt to make the spice blend.
2. Step 2: Heat 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, crumble it, and season with half of the spice blend. Cook for 5-7 minutes until fully cooked, then transfer the beef to a plate and set aside.
3. Step 3: Add the remaining tablespoon of olive oil to the skillet. Reduce heat to medium, then add the diced potatoes, onion, poblano pepper, and the rest of the spice blend. Cook for 10-12 minutes, stirring frequently, until potatoes are tender. If the mixture begins to stick or brown too fast, add a couple of tablespoons of water and more if needed.
4. Step 4: Stir in the chopped cilantro and diced green chiles into the potato mixture once tender.
5. Step 5: Return the cooked ground beef to the skillet. Pour in the green enchilada sauce and stir to coat everything evenly. Sprinkle the shredded cheese on top, cover the skillet with foil, and bake for 15 minutes.
6. Step 6: Remove the foil, switch your oven to broil, and cook an additional 3-5 minutes until the cheese is bubbly and lightly browned. Garnish with extra cilantro if desired, then serve warm.

Tips & Variations

• For a spicier version, use a medium or hot green enchilada sauce or add diced jalapeños along with the poblano pepper.
• Sweet potatoes can be substituted for Yukon Gold potatoes for a slightly sweeter and nutritious twist.
• If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.
• Leftover casserole can be topped with a fried egg for a hearty breakfast option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350° F until heated through or microwave in short intervals, stirring midway. The cheese won’t be as bubbly after reheating but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, feel free to use any melting cheese you enjoy, such as mozzarella, pepper jack, or a Mexican cheese blend.

Is this dish freezer-friendly?

You can freeze the casserole before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Ground Beef Potato Casserole Recipe

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★★★★★

4.8 from 88 reviews

• Author: Lana
• Total Time: 47 minutes
• Yield: 4 servings 1x

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Description

This Ground Beef Potato Casserole is a hearty and flavorful dish combining seasoned ground beef, tender Yukon Gold potatoes, poblano pepper, and green chiles in a rich enchilada sauce, topped with melted cheese. Perfectly baked to bubbly perfection, this casserole makes a comforting and satisfying meal for any occasion.

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Ingredients

Scale 1x2x3x

Meat & Vegetables

• 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
• 4 ounces diced green chiles
• 2 tablespoons chopped cilantro

Spices & Seasonings

• 1 1/2 teaspoons kosher salt, or to taste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder

Other Ingredients

• 15 ounces mild green enchilada sauce (such as Hatch or Siete Foods)
• 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar cheese)

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Instructions

1. Preheat and prepare spice blend: Preheat your oven to 375°F. In a small bowl, combine the chili powder, cumin, garlic powder, and kosher salt to create the seasoning mix.
2. Cook the ground beef: Heat 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, crumble it into the skillet, and season with half of the spice blend. Cook for 5 to 7 minutes until the beef is fully cooked through. Remove the beef and set aside on a plate.
3. Sauté the vegetables and potatoes: Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add the diced potatoes, onion, poblano pepper, and the rest of the spice blend. Cook, stirring frequently for 10 to 12 minutes, until the potatoes are tender. If the potatoes start sticking or browning too fast, add a few tablespoons of water and continue to add as needed to prevent sticking.
4. Combine vegetables and season: Once potatoes are tender, stir in the chopped cilantro and diced green chiles.
5. Add beef and enchilada sauce: Return the cooked ground beef to the skillet, pour in the enchilada sauce, and stir well to coat all ingredients evenly.
6. Top with cheese and bake: Sprinkle the shredded cheese evenly over the mixture. Cover the skillet with aluminum foil and bake at 375°F for 15 minutes.
7. Broil for finishing touch: Remove the foil, switch the oven to broil, and bake for an additional 3 to 5 minutes or until the casserole is bubbly and the cheese is browned to your liking.
8. Serve: Garnish with additional chopped cilantro and serve hot.

Notes

• Use Yukon Gold potatoes for their buttery texture and even cooking.
• If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.
• Adjust spice levels according to your preference by modifying chili powder or adding fresh jalapeños.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• This casserole pairs well with a fresh green salad or steamed vegetables.

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Keywords: Ground beef casserole, potato casserole, enchilada sauce casserole, easy dinner recipe, Mexican-inspired casserole