Ground Beef Potato Casserole has a wonderful way of evoking warmth and comfort in every bite. This dish is not just a hearty meal; it’s a celebration of flavors that come together beautifully. With tender Yukon gold potatoes layered with seasoned ground beef, vibrant poblano peppers, and a luscious green enchilada sauce, it strikes the perfect balance between satisfying and delightful. Then there’s the bubbling cheese on top, which adds that final touch of indulgence that makes you want to dive right in.

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 fondly remember the first time I made this casserole; it was a chilly evening, and the aroma of spices wafting through my kitchen felt like a warm hug. Ground Beef Potato Casserole stood out as a crowd-pleaser during a family gathering, and it quickly became a staple in my home. It’s mistake-proof while still delivering incredible flavor, making it a go-to for any occasion. Whether you’re looking for a quick weeknight dinner or a comforting dish for a potluck, this casserole is bound to impress!

Why You’ll Love This Recipe

Simple & Quick: You can whip this casserole together in just under an hour—perfect for busy weeknights!
Irresistible Flavor: The combination of savory ground beef and zippy spices creates a tantalizing taste that you won’t forget.
Eye-Catching Appeal: Topped with melty cheese and vibrant toppings, it’s as delightful to look at as it is to eat.
Flexible Serving: Ideal for dinner, brunch, or any gathering, this dish is versatile enough for various occasions.
Diet-Friendly Options: It’s easy to make gluten-free or adjust to fit your dietary preferences without sacrificing flavor.

Ingredients You’ll Need

1 1/2 tablespoons olive oil: This adds richness and helps in cooking the ground beef.
1 pound lean ground beef: Opt for lean beef for a healthier option with less fat.
1 pound Yukon Gold potatoes, cut into 1/4 inch dice: These potatoes are creamy and hold up well during cooking.
1/2 cup diced yellow onion: Adds sweetness and depth of flavor when sautéed.
1 poblano pepper, seeded and diced: The mild heat and flavor elevate the overall taste.
1 1/2 teaspoons kosher salt: Enhances all the other flavors; adjust to your liking.
1 teaspoon chili powder: Provides warmth without overwhelming the palate.
1 teaspoon ground cumin: Adds an earthy, aromatic quality that complements the beef.
1/2 teaspoon garlic powder: For a touch of savory zing.
4 ounces diced green chiles: Introduces a slight kick and enhances the Tex-Mex flavor profile.
2 tablespoons chopped cilantro: Freshness to brighten the dish; feel free to leave it out if you’re not a fan.
15 ounces mild green enchilada sauce: A key component that binds everything together with creamy tanginess.
1 cup shredded cheese (Colby Jack, Monterey Jack, or Cheddar): Perfect for that gooey, melted top.

How to Make Ground Beef Potato Casserole

Preheat the Oven: Start by preheating your oven to 375° F. This will prepare it for baking the casserole to golden perfection.

Cook the Beef: In a large, oven-safe skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add in the 1 pound of lean ground beef, breaking it apart with a spatula. Season it with half of the combined spices (chili powder, cumin, garlic powder, and salt). Cook this for 5-7 minutes until it’s cooked through, then transfer the beef to a plate.

Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium, then toss in the diced Yukon Gold potatoes, 1/2 cup diced yellow onion, and the diced poblano pepper. Season with the rest of the spice blend. Sauté for 10-12 minutes until the potatoes are tender. Stir frequently, adding a couple of tablespoons of water if needed to avoid sticking.

Mix it Up: Once the potatoes are tender, stir in the 2 tablespoons of chopped cilantro and the 4 ounces of diced green chiles, mixing well to incorporate the flavors.

Combine & Bake: Return the cooked ground beef to the skillet and pour in the 15 ounces of mild green enchilada sauce. Give everything a good stir to ensure all ingredients are evenly coated. Sprinkle 1 cup of your choice of shredded cheese over the top, and then cover the skillet with aluminum foil.

Finish Baking: Transfer the skillet to the oven and bake for 15 minutes. After that, remove the foil and switch your oven to broil. Bake for an additional 3-5 minutes, until the cheese is bubbly and has a lovely golden brown color. Finish with a sprinkle of cilantro on top and serve hot.

Storing & Reheating

Leftover Ground Beef Potato Casserole can be stored at room temperature for up to two hours. For refrigeration, keep it in an airtight container for up to three days. If you want to store it long-term, you can freeze this casserole for up to three months. When you’re ready to eat it, simply reheat in the oven at 350°F for about 20-25 minutes, or until heated through. Just be aware that the texture might change slightly; refreshing it with a bit of cheese on top during reheating can help maintain that gooey goodness!

Chef’s Helpful Tips

To avoid a rubbery texture, be careful not to overcook the ground beef; it should remain juicy once mixed with other ingredients.
Using room temperature ingredients usually leads to better cooking results, especially with the cheese.
For perfectly cooked potatoes, cut them into uniform pieces to ensure even cooking.
Don’t be afraid to experiment with spices based on your preferences; add jalapeños for more heat or black beans for extra protein!
This dish can easily be made ahead of time—simply assemble, cover, and refrigerate until you’re ready to bake.

There you have it! Whether this is your first time trying Ground Beef Potato Casserole or you’re a seasoned pro, I hope you find satisfaction in preparing it. The comfort of this dish lies not only in its combination of flavors but also in the shared moments around the table it creates. It’s a delightful way to bring family and friends together. So, grab your skillet and give this recipe a try—you won’t regret it!

Recipe FAQs

Can I make this casserole in advance?

Absolutely! You can assemble the casserole a day ahead of time. Just cover it tightly with plastic wrap or foil and refrigerate it. When you’re ready, bake it directly from the fridge; it may take a bit longer to heat through, so just keep an eye on it.

What can I substitute for ground beef?

If you’re looking for alternatives, consider ground turkey or chicken for a leaner option. For a vegetarian twist, you could use a mix of beans and lentils seasoned similarly to the original recipe.

How do I know when the casserole is done?

The casserole is ready when the cheese is melted and bubbly, and the whole dish is heated through. The edges may start to brown slightly, which is a good visual cue!

Can I use other types of cheese?

Definitely! Feel free to experiment with cheeses like pepper jack for a spicy kick, or a blend of different cheeses for added flavor. Just ensure it melts well to get that gooey texture.

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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: Baked
Cuisine: Mexican

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Description

Satisfy your cravings with this Ground Beef Potato Casserole, featuring tender Yukon gold potatoes and hearty beef, all baked to perfection for an easy, comforting 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
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 together 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 and crumble it while cooking. Season with half of the spice mixture and cook for 5-7 minutes until thoroughly cooked. Remove from skillet and place on a plate.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the potatoes, onion, poblano pepper, and the remaining spice mixture. Cook for 10-12 minutes until the potatoes are tender, stirring frequently. Add water if necessary to prevent sticking.
Once the potatoes are tender, stir in the cilantro and green chiles.
Return the ground beef to the skillet along with the enchilada sauce. Mix thoroughly to coat all ingredients in the sauce. Top with cheese, cover with foil, and bake for 15 minutes. Then, remove the foil, switch the oven to broil, and bake for an additional 3-5 minutes until bubbly and cheese is browned. Garnish with cilantro and serve.

Notes

Feel free to use other types of cheese such as Monterey Jack or a blend for extra flavor.
For a spicier dish, consider using spicy green enchilada sauce or adding jalapeños.
This casserole can be made ahead and reheated, making it perfect for meal prep.