Ground Beef Potato Casserole is a comforting dish that brings warmth and satisfaction to any table. The combination of tender potatoes and savory ground beef creates a hearty base, while the zesty enchilada sauce provides a delightful twist. As the cheese melts into a bubbly, golden layer, an irresistible aroma fills your kitchen, making it hard to resist. Serve it hot, and it will not only nourish but also bring smiles around the dinner table, making it a true crowd-pleaser.

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 tried making Ground Beef Potato Casserole; it was a cool autumn evening, and I had a craving for something warm and filling. After a simple, quick preparation and a short oven bake, I found myself savoring every bite, and it became an instant favorite in my home. It’s ideal for busy weeknights or cozy gatherings, proving that you don’t have to sacrifice flavor for convenience. Let’s explore how you can make this delightful dish and create heartwarming memories with every serving.

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep and 47 minutes of cook time makes this a stress-free weeknight meal.
Irresistible Flavor: The mix of seasoned ground beef, tender potatoes, and zesty enchilada sauce creates a fantastic flavor explosion.
Eye-Catching Appeal: Layers of colorful ingredients topped with gooey, melted cheese make it a feast for the eyes.
Flexible Serving: Perfect for lunch, dinner, or even a comforting late-night snack.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple substitutions.

Ingredients You’ll Need

1 ½ tablespoons olive oil: A healthy fat that adds flavor and helps cook the beef and vegetables.
1 pound lean ground beef: The star protein; opt for lean for a healthier option.
1 pound Yukon Gold potatoes, cut into ¼ inch dice: Creamy and buttery in texture, they cook perfectly in this casserole.
½ cup diced yellow onion: Adds sweetness and depth to the dish; can be substituted with scallions for a milder flavor.
1 poblano pepper, seeded and diced: Offers a mild heat and a fresh flavor; bell pepper could be a substitute for a sweeter taste.
1 ½ teaspoons kosher salt (or to taste): Essential for enhancing the flavors of the dish.
1 teaspoon chili powder: Brings warmth and a little spice; adjust based on your heat preference.
1 teaspoon ground cumin: Adds a warm, earthy flavor that pairs wonderfully with the beef.
½ teaspoon garlic powder: For that aromatic element; fresh garlic is also a great option.
4 ounces diced green chiles: These contribute a piquant flavor and can enhance the spicy profile; feel free to use jalapeños for additional heat.
2 tablespoons chopped cilantro: Fresh cilantro brightens the dish; substitute with parsley if you prefer.
15 ounces mild green enchilada sauce (like Hatch or Siete Foods): The must-have sauce, uniting all the flavors; any brand would work, but mild allows for versatility.
1 cup shredded cheese (Colby Jack, Monterey Jack, or Cheddar): Choose your favorite cheese for a bubbly, gooey topping; make it dairy-free with vegan cheese.

How to Make Ground Beef Potato Casserole

Preheat Oven: Start by preheating your oven to 375°F. This will ensure that your casserole bakes evenly.

Cook Ground Beef: In a large oven-safe skillet, heat ½ tablespoon of olive oil over medium-high heat. Add in the 1 pound of lean ground beef, crumbling it as you mix. Season it with half of the spice blend (1 ½ teaspoons kosher salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon garlic powder). Cook for 5-7 minutes until browned and cooked through. Remove the beef from the skillet and set it aside on a plate.

Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium, and incorporate the diced Yukon Gold potatoes, ½ cup diced yellow onion, and 1 poblano pepper. Sprinkle in the rest of your spice blend. Sauté for 10-12 minutes, stirring frequently until the potatoes are tender. If they begin to stick or brown too quickly, add a couple of tablespoons of water to help them cook evenly.

Combine Ingredients: With your potatoes softened, gently fold in 2 tablespoons of chopped cilantro and the 4 ounces of diced green chiles. Combine everything with the cooked ground beef, then pour in the 15 ounces of mild green enchilada sauce. Mix well to ensure everything is evenly coated in the sauce.

Add Cheese and Bake: Sprinkle the 1 cup of shredded cheese generously on top of your mixture. Cover the skillet with a piece of foil—this helps steam the potatoes—and bake in your preheated oven for 15 minutes. After that time, remove the foil and switch your oven to broil mode. Bake for an additional 3-5 minutes, watching closely until the cheese is bubbly and golden brown.

Serve: Garnish with extra cilantro if desired, then scoop generous portions onto your plates. It’s best served hot!

Storing & Reheating

To store your leftover Ground Beef Potato Casserole, let it cool down to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For long-term storage, freeze it for up to 3 months. Just portion it out in a freezer-safe container. When you’re ready to enjoy it again, reheat in the microwave or oven at 350°F for about 15-20 minutes until heated through. Note that while the flavors remain great, the texture may soften a bit upon reheating.

Chef’s Helpful Tips

Avoid overcooking the beef by crumbling it finely and monitoring the heat. You want browning without burning.
Room temperature potatoes will cook more evenly, so if you can, let them sit out for a bit before dicing.
For an extra flavor boost, consider adding a layer of sautéed mushrooms or diced tomatoes with your vegetables.
If you want a crisper topping, finish your casserole under the broiler a bit longer, just keep an eye on it!
Feel free to adjust the spices based on your personal heat tolerance, gradually adding more if you prefer a spicier kick.
Make-ahead tip: Assemble everything the night before and simply bake it when you’re ready to serve.

Ground Beef Potato Casserole is not just a recipe; it’s a meal that’s guaranteed to warm both your tummy and your heart. Packed with flavors and textures that blend beautifully, it’s the perfect dish to share with family or friends. As you try making this delicious casserole, don’t be afraid to tailor the spice levels or add your favorite ingredients. Approach it like a blank canvas, waiting for your creative touch. I invite you to enjoy this warm, comforting meal that brings everyone together—good food always makes the best memories!

Recipe FAQs

Can I use other types of meat in this casserole?

Absolutely! Ground turkey or chicken can be excellent substitutes if you’re looking for a lighter option. Just remember to season them well to maintain flavor; the cooking times might vary slightly, so ensure thorough cooking.

Can I make this casserole ahead of time?

Certainly! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate overnight. When you’re ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.

Can this casserole be frozen?

Yes, it can be frozen! Make sure it’s in a tightly sealed container or wrap it well with plastic wrap and foil. You can reheat it directly from frozen, but allow an extra 10-15 minutes of baking time.

How do I know when my casserole is done?

Look for the cheese to be bubbly and golden brown, and the edges should show some bubbling sauce. A quick poke with a fork should reveal tender potatoes throughout. If they’re soft and tender, you’re ready to serve!

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Ground Beef Potato Casserole

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Author: Peter
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 combines irresistible flavors with simple preparation, making it an ideal choice for a quick dinner or comforting meal. Enjoy layers of savory beef, tender potatoes, and zesty enchilada sauce for a homemade delight that satisfies every palate.

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 the oven to 375°F. In a small bowl, mix the chili powder, cumin, garlic powder, and salt.
In a large oven-safe skillet, heat 1/2 tablespoon of olive oil over medium-high. Add ground beef, crumble, and season with half of the spice blend. Cook for 5-7 minutes until browned, then remove from skillet.
Add the remaining olive oil to the skillet. Reduce heat to medium and add diced potatoes, onion, poblano pepper, and the remaining spice blend. Cook for 10-12 minutes until potatoes are tender, stirring frequently and adding water if needed.
Once the potatoes are tender, stir in cilantro and green chiles.
Return the cooked ground beef to the skillet with the enchilada sauce. Mix well to coat all ingredients. Top with cheese, cover the skillet with foil, and bake for 15 minutes. Remove foil, switch oven to broil, and bake for an additional 3-5 minutes until bubbly and cheese is golden brown. Garnish with cilantro and serve.

Notes

For extra flavor, try adding diced jalapeños or your favorite hot sauce.
Substitute ground turkey or chicken for a lighter version of this dish.
Feel free to mix different types of cheese for added taste. Consider using pepper jack for a kick.