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Ground Beef Potato Casserole is the ultimate one-pan wonder. It’s a comforting dish that’s hearty enough to satisfy any hunger while offering layers of flavor that will delight your palate. Imagine perfectly roasted Yukon gold potatoes mingling with savory ground beef, zesty poblano peppers, and a rich green enchilada sauce—all topped with bubbling, melted cheese that creates a deliciously gooey finish. This dish doesn’t just fill your belly; it fills your home with the warm scent of a home-cooked meal, making it a favorite for family dinners.

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 first stumbled upon this recipe on a chilly evening when I craved something warm, filling, and, honestly, easy to prepare. With just a few ingredients, you can create a dish that feels like a big hug on a plate. Whether you’re busy with a hectic schedule or simply looking for a way to impress guests with minimal effort, Ground Beef Potato Casserole is your trusty companion. One bite and you’ll understand why this dish has become a staple in homes across the country. Let’s dive into making some kitchen magic!

Why You’ll Love This Recipe

Simple & Quick: Whip this together in just under an hour, making it a perfect weeknight meal.
Irresistible Flavor: Each bite bursts with flavors from spices to creamy cheese and zesty sauce.
Eye-Catching Appeal: The golden potatoes and melted cheese create a visually stunning dish.
Flexible Serving: Perfect for dinner, leftovers for lunch, or even a cozy brunch option.
Diet-Friendly Options: Easily adaptable for gluten-free diets; just check your sauce labels!

Ingredients You’ll Need

1 1/2 tablespoons olive oil: This helps in sautéing your ingredients while adding a nice, subtle flavor.
1 pound lean ground beef: Choose lean beef to keep the casserole hearty yet not greasy. You can substitute with ground turkey for a lighter version.
1 pound Yukon gold potatoes, cut into 1/4 inch dice: These hold their shape and add creaminess when cooked. Feel free to swap with red potatoes or sweet potatoes for a different twist.
1/2 cup diced yellow onion: Adds sweetness and depth to the dish, enhancing the overall flavor.
1 poblano pepper, seeded and diced: Offers a mild heat and lovely color; bell peppers serve as a substitute if you prefer a sweeter taste.
1 1/2 teaspoons kosher salt (or to taste): Essential for bringing out all the flavors in your dish. Adjust to your preference.
1 teaspoon chili powder: This adds a warm, spicy kick; you can use smoked paprika for a smoky vibe.
1 teaspoon ground cumin: Enhances the savory quality of the dish with its warm, earthy flavor.
1/2 teaspoon garlic powder: Simplifies the process while providing that comforting garlic essence.
4 ounces diced green chiles: Adds a deliciously tangy taste; adjust based on your heat preference!
2 tablespoons chopped cilantro: A fresh finish that brightens the casserole; parsley can work if you’re not a cilantro fan.
15 ounces mild green enchilada sauce: This is the star ingredient that ties everything together; look for brands like Hatch or Siete Foods.
1 cup shredded cheese (Colby Jack, Monterey Jack, or Cheddar): For that irresistible melted topping; feel free to mix your favorites.

How to Make Ground Beef Potato Casserole

Preheat Oven: Begin by preheating your oven to 375°F. Proper preparation ensures even baking later on.

Combine Spices: In a small bowl, blend 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, and 1 1/2 teaspoons of kosher salt. This mix will season your beef and potatoes perfectly.

Brown the Beef: Heat 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the 1 pound of lean ground beef, crumbling it as it cooks. Season it with half of your spice blend and stir. Cook for about 5-7 minutes until browned, then transfer to a plate.

Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and toss in the diced Yukon gold potatoes, 1/2 cup diced yellow onion, and 1 diced poblano pepper. Season with the rest of your spice blend. Cook for 10-12 minutes or until the potatoes are tender, stirring frequently. If the mix begins to stick, add a couple tablespoons of water to loosen things up.

Mix in Cilantro and Chiles: Once the potatoes are tender, fold in 2 tablespoons of chopped cilantro and 4 ounces of diced green chiles. This step adds freshness and a wonderful flavor contrast.

Combine Everything: Stir the reserved ground beef back into the skillet along with the 15 ounces of mild green enchilada sauce. Mix well to ensure everything is coated in that luscious sauce.

Top with Cheese and Bake: For a finishing touch, sprinkle 1 cup of shredded cheese over the top of the casserole. Cover the skillet tightly with foil and bake for 15 minutes. Then, remove the foil, turn your oven to broil, and bake for an additional 3-5 minutes until the cheese is bubbly and begins to brown, bringing out its deliciousness.

Serve and Enjoy: Once out of the oven, garnish your casserole with a sprinkle of cilantro for color and freshness. Serve hot, and beware of fork-snatching hands as everyone dives in!

Storing & Reheating

Leftover Ground Beef Potato Casserole can be stored at room temperature for up to 2 hours. For longer storage, transfer it to an airtight container and keep it in the fridge for 3-4 days. You can even freeze it for up to 3 months. Just wrap it tightly in foil or place it in a freezer-safe container. To reheat, simply place it in a 350°F oven for about 20-25 minutes until warmed through. Keep in mind, the texture may change slightly, but a quick stir and it’s as good as new!

Chef’s Helpful Tips

Avoid overcooking the potatoes during the sautéing stage; they should be tender, not mushy.
If you’re short on time, peel and dice the potatoes ahead of time or use frozen diced potatoes.
To enhance the flavor, consider adding a bit of lime juice and zest to the cilantro; it brightens up the dish nicely.
You can replace the ground beef with any protein of your choice, like chicken or even a plant-based crumble for a vegetarian option.
If you want more heat, add extra diced chilies or swap in a spicy enchilada sauce.

There’s something truly comforting about a hearty casserole like Ground Beef Potato Casserole. Not only does it check all the boxes for deliciousness, but it’s also a dish that allows for creativity. Feel free to alter ingredients based on what you have on hand or what you prefer. Whatever you do, don’t forget to savor each bite and maybe even share with friends—there’s plenty to go around! Enjoy the comfort and simplicity of this wonderful recipe, and let it warm your heart as it does your hungry guests.

Recipe FAQs

Can I use other types of meat in this casserole?

Absolutely! Ground turkey, chicken, or even a plant-based protein work beautifully in place of beef. Just be cautious about seasoning, as some meats might need more salt or spices to elevate their flavors.

How do I know when the casserole is done cooking?

The casserole is ready when the cheese is melted, bubbly, and slightly browned. If you’re unsure, a quick poke with a fork can also check if the potatoes are tender throughout.

Can I make this casserole ahead of time?

Definitely! You can prepare everything up to the baking step, then cover it and refrigerate it for up to 24 hours. When you’re ready to eat, simply pop it in the oven and enjoy!

What can I serve with Ground Beef Potato Casserole?

This dish stands wonderfully on its own, but you could boost your meal with a green salad or some crusty bread to soak up all the delicious sauce. Enjoy!