Description
This Ground Beef Potato Casserole is an easy, comforting, and cheesy dish perfect for a hearty family meal. Featuring tender potatoes cooked with savory ground beef, onions, and a tomato-based sauce, all topped with melted sharp cheddar cheese, it delivers a satisfying combination of flavors and textures baked to golden perfection.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds Yukon gold or Russet potatoes, chopped into ¼ inch cubes (no need to peel)
- 1 ½ pounds lean ground beef
- 1 ½ teaspoon kosher salt, divided
- 1 medium yellow onion, finely diced
- 1 clove garlic, minced
- 1 teaspoon mild chili powder
- 1 (15-oz) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 2 cups grated sharp cheddar cheese
Instructions
- Preheat the Oven: Heat the oven to 375°F (190°C) to prepare for baking the casserole later.
- Brown the Beef: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil, ground beef, diced onion, and 1 teaspoon kosher salt. Break the meat apart with a spoon and cook for 5-8 minutes until the beef is browned and cooked through. Remove the meat from the pan and set aside.
- Cook the Potatoes: In the same pan (no need to clean), add 1 tablespoon olive oil, the cubed potatoes, and ½ teaspoon kosher salt. Turn the heat to medium, cover, and cook until the potatoes are just tender but still holding their shape, about 10 minutes. Stir frequently and add splashes of water if the potatoes begin to stick to prevent burning.
- Combine Meat and Spices: Return the cooked ground beef to the pan with the potatoes. Sprinkle the minced garlic and chili powder over the mixture. Cook, stirring frequently, for about 1 minute until the spices become fragrant.
- Add Sauces and Cheese: Turn off the heat. Stir in the tomato sauce, Worcestershire sauce, yellow mustard, and 1 cup of grated cheddar cheese until everything is well combined.
- Prepare for Baking: Lightly grease a 9×16-inch ceramic baking dish with olive oil cooking spray. Transfer the meat and potato mixture into the dish and smooth it out evenly. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake the Casserole: Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for another 5 to 10 minutes until the cheese on top is browned and bubbling, indicating it’s perfectly melted and golden.
Notes
- You can use either Yukon gold or Russet potatoes depending on preference; Yukon gold gives a creamier texture while Russets hold their shape better.
- Ensure not to overcook the potatoes on the stovetop so they keep some firmness for the casserole texture.
- For a spicier variation, add a pinch of cayenne pepper with the chili powder.
- This casserole can be made a day ahead and baked right before serving for convenience.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
