Ground Beef Potato Casserole is a cozy dish that combines the heartiness of ground beef, tender Yukon gold potatoes, and a medley of spices, topped with bubbling cheese. This delightful dish offers a wonderful blend of flavors and textures all baked together in one pan, making it an easy and satisfying meal for busy weeknights. The combination of aromatic vegetables like poblano peppers and the creamy enchilada sauce brings a comforting warmth that is simply irresistible.

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 this Ground Beef Potato Casserole. It was a chilly evening, and the rich aroma wafting from the kitchen filled our home with warmth. It quickly became a family favorite, perfect for feeding a crowd or simply enjoying the leftovers on a lazy day. Not only is it budget-friendly, but it’s also a delightful way to bring everyone together around the dinner table.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 47 minutes of cooking, this dish is a breeze to make.
Irresistible Flavor: The combination of spices brings warmth and depth, punctuated by creamy cheese and fresh herbs.
Eye-Catching Appeal: With vibrant colors from the peppers and cilantro, it’s as beautiful as it is delicious.
Flexible Serving: Perfect for dinner, potlucks, or as easy leftovers for lunch.
Diet-Friendly Options: Easily adaptable for gluten-free diets if you use a gluten-free enchilada sauce.

Ingredients You’ll Need

1 1/2 tablespoons olive oil: This helps brown the beef and sauté the vegetables, adding a lovely richness. You can substitute with canola or vegetable oil if desired.
1 pound lean ground beef: The base protein in the casserole. Lean beef minimizes excess grease; ground turkey or chicken can work as alternatives.
1 pound Yukon gold potatoes: Their creaminess gives a great texture. If unavailable, russet or red potatoes can be substituted, but may change the final consistency.
1/2 cup diced yellow onion: Adds sweetness and depth to the dish. You can switch it up with green onions for a milder flavor.
1 poblano pepper: A slightly spicy pepper that enhances flavor. Bell peppers can replace it for a milder option.
1 1/2 teaspoons kosher salt: Essential for seasoning. Adjust to taste; if you’re using table salt, reduce the amount.
1 teaspoon chili powder: Provides a warm, smoky flavor. You can experiment with smoked paprika for a different kick.
1 teaspoon ground cumin: Adds an earthy tone that complements the spices well—coriander can be an interesting substitute.
1/2 teaspoon garlic powder: A must for flavor enhancement. Fresh garlic is a great alternative if you prefer.
4 ounces diced green chiles: They introduce a pleasant heat and complexity. If you like it spicier, feel free to add more!
2 tablespoons chopped cilantro: Offers a fresh, herbaceous note. If you’re not a fan, parsley can be a good replacement.
15 ounces mild green enchilada sauce: This creamy component ties everything together. Look for Hatch or Siete Foods for great flavors, or make your own if you’re feeling adventurous.
1 cup shredded cheese: I love using Colby Jack, but Monterey Jack or cheddar cheese works beautifully too—mix it up to suit your taste!

How to Make Ground Beef Potato Casserole

Preheat: Start by preheating your oven to 375°F. This ensures the casserole cooks evenly.

Sauté Beef: In a large oven-safe skillet, add 1/2 tablespoon of olive oil over medium-high heat. Once hot, toss in the 1 pound of lean ground beef. Crumble it as it cooks, seasoning it with half of your mixed spice blend (chili powder, ground cumin, garlic powder, and salt). Cook for about 5-7 minutes until it’s browned and cooked through. Once done, 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 before adding the diced Yukon gold potatoes, 1/2 cup of diced yellow onion, diced poblano pepper, and the rest of your spice blend. Cook for 10-12 minutes, stirring frequently, until the potatoes are tender. If they begin to stick, add a splash of water to prevent browning.

Mix in Chiles and Cilantro: Once the potatoes are tender, stir in the 2 tablespoons of chopped cilantro and 4 ounces of diced green chiles. This adds great texture and flavor.

Combine Ingredients: Add the cooked ground beef back into the skillet along with the 15 ounces of mild green enchilada sauce. Stir everything to coat thoroughly in the sauce.

Top with Cheese: Sprinkle 1 cup of shredded cheese over the top of the casserole. Cover the skillet with foil and bake for 15 minutes. Then, remove the foil, set the oven to broil, and bake for an additional 3-5 minutes until the cheese is bubbly and starts to brown, creating that gooey, delicious crust we love.

Garnish and Serve: Don’t forget to garnish with a sprinkle more of cilantro! Serve hot and enjoy this delightful dish that’s sure to satisfy.

Storing & Reheating

To keep your leftovers fresh, allow the casserole to cool, then cover it tightly with plastic wrap or transfer to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, wrap the casserole well and freeze for up to 3 months. To reheat, place it in a preheated oven at 350°F for about 20-25 minutes, or until hot throughout. You may notice some texture changes after freezing, so adding a splash of enchilada sauce can help refresh it.

Chef’s Helpful Tips

Avoid overcooking the ground beef to keep it tender.
Make sure the potatoes are cut into uniform pieces for even cooking.
If you want a spicier kick, opt for spicy enchilada sauce or add more green chiles.
Letting the casserole sit for a few minutes before serving allows the flavors to meld beautifully.
Consider preparing it ahead of time. You can assemble the casserole and store it in the fridge until you’re ready to bake.

Ground Beef Potato Casserole not only highlights the charm of cozy home cooking, but it also brings comfort and satisfaction in every bite. The way diverse ingredients come together is simply magical! There’s room to play with flavors and textures—don’t hold back on experimenting. So gather your ingredients, get that oven preheating, and enjoy the delicious meal ahead!

Recipe FAQs

Can I use other types of meat?

Absolutely! Ground turkey, chicken, or even plant-based ground meat can be fantastic substitutes. Just keep in mind that cooking times may vary slightly.

Can I make this casserole ahead of time?

Absolutely! Prepare everything the night before and store it in the fridge until it’s time to bake. Just adjust your baking time accordingly if it’s cold from the fridge.

What can I serve on the side?

This casserole pairs well with a light salad, some crusty bread, or steamed vegetables. Fresh avocado or guacamole also complements the flavors beautifully.

Can I add more vegetables?

Yes! Feel free to throw in some diced bell peppers, corn, or even spinach for added nutrition and flavor. Just adjust the cooking time slightly if adding fresh veggies.

More Dinner Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Ground Beef Potato Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Ground Beef Potato Casserole offers irresistible flavors with lean ground beef, tender potatoes, and melted cheese. Perfect for a quick and delightful dinner!

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 i use hatch or siete foods
1 cup shredded cheese colby jack, monterey jack or cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375° F. In a small bowl, mix the chili powder, cumin, garlic powder, and salt.
Heat 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, crumbling it and seasoning with half of the spice mix. Cook for 5-7 minutes until cooked through. Remove from skillet and set aside.
Add the remaining olive oil to the skillet, reduce heat to medium, and incorporate the potatoes, onion, poblano pepper, and remaining spices. Cook for 10-12 minutes, stirring frequently, until the potatoes are tender. If necessary, add water to prevent sticking.
When potatoes are tender, stir in cilantro and green chiles.
Return the ground beef to the skillet, pour in the enchilada sauce, and stir to coat. Top with cheese, cover with foil, and bake for 15 minutes. Remove foil, switch to broil, and cook an additional 3-5 minutes until bubbly and cheese is golden. Garnish with cilantro and serve.

Notes

For a spicier version, add more chili powder or jalapeños.
Feel free to substitute other veggies based on preference, such as bell peppers or corn.
You can prepare this dish ahead of time and reheat it before serving.