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Delicious Ground Beef Potato Casserole topped with cheese and herbs

Ground Beef Potato Casserole

A hearty and comforting casserole featuring lean ground beef, tender Yukon Gold potatoes, and topped with melted cheese, perfect for family gatherings or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 tablespoons olive oil Adds richness and flavor.
  • 1 pound lean ground beef Opt for lean to reduce grease.
  • 1 pound Yukon Gold potatoes, cut into 1/4 inch dice Provides a creamy base.
  • 0.5 cup diced yellow onion Enhances flavor profile.
  • 1 poblano pepper, seeded and diced Adds mild heat.
  • 1.5 teaspoons kosher salt Essential for seasoning.
  • 1 teaspoon chili powder Adds warmth and depth.
  • 1 teaspoon ground cumin Adds earthy flavor.
  • 0.5 teaspoon garlic powder Adds flavor with sweetness.
  • 4 ounces diced green chiles Contributes mild heat.
  • 2 tablespoons chopped cilantro Adds freshness.
  • 15 ounces mild green enchilada sauce Envelops ingredients with flavor.
  • 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar) Creates a crispy, golden layer.

Method
 

Preparation
  1. Preheat your oven to 375°F. In a small bowl, combine chili powder, cumin, garlic powder, and kosher salt for your spice blend.
Cooking the Beef
  1. Heat 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and sprinkle half of your spice blend over it. Cook for 5-7 minutes until browned, then remove and set aside.
Sautéing Vegetables
  1. In the same skillet, add the remaining olive oil and toss in the diced potatoes, onion, poblano pepper, and the rest of the spice blend. Cook for 10-12 minutes until the potatoes are tender.
Combining Ingredients
  1. Stir in cilantro and diced green chiles. Return the cooked beef to the skillet along with the enchilada sauce and mix well.
Baking
  1. Sprinkle shredded cheese over the mixture, cover with aluminum foil, and bake for 15 minutes. Remove foil and broil for 3-5 minutes until the cheese is bubbly and golden brown.
Serving
  1. Garnish with extra cilantro and serve hot.

Notes

Feel free to experiment with different cheeses and adjust spice levels to cater to family preferences. Store leftovers in an airtight container for up to three days, or freeze portions for longer storage.