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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Combine vegetables and season: Once potatoes are tender, stir in the chopped cilantro and diced green chiles.
- 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.
- 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.
- 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.
- 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
