Ground Beef Potato Casserole (Easy + Cheesy!)
If you’re craving a cozy, no‑fuss dinner, this ground beef potato casserole is the perfect solution! Made with tomato sauce (no canned soup!), ground beef, potatoes, and just the right amount of melty cheddar. Hearty, comforting, and easy to make, it’ll have the whole family going back for more.
Equipment
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
- Heat the oven to 375F.
- Heat a large heavy-bottom pot with a lid, such as a Dutch oven, over medium high heat. Add 1 tablespoon of oil, beef, onion, and 1 teaspoon salt, breaking the meat apart with a spoon. Cook 5-8 minutes until browned and cooked through.
- Remove the meat and set aside. To the same pan (no need to wash it first) add 1 tablespoon olive oil, the potatoes, and ½ teaspoon salt. Turn the heat down to medium, cover, and cook until the potatoes are just tender but not falling apart, about 10 minutes, stirring frequently and adding a splash of water if the potatoes start sticking.
- Add the meat back to the pan and sprinkle with the garlic and chili powder. Cook until the spices are fragrant, about 1 minute, stirring frequently.
- Turn off the heat and add the tomato sauce, Worcestershire sauce, mustard, and 1 cup cheese, stirring until well combined.
- Prepare a 9x16 ceramic baking dish with olive oil cooking spray. Carefully transfer the meat potato mixture to the baking dish, smoothing into an even layer. Sprinkle with the remaining 1 cup cheese.
- Cover with foil and bake for 15 minutes, then uncover and bake an additional 5-10 minutes until the cheese is browned and bubbling.
Notes
- Optional Topping: minced fresh parsley, sour cream.
- Perfectly Chopped: This recipe works best if you cut the potatoes small enough. Use a vegetable chopper (if you have one) to get all the potato pieces the same size so they'll cook evenly. It's totally doable with a kitchen knife, but the chopper makes quick work of it.
- Cooking the Potatoes: You want the potatoes to be cooked to just tender on the stovetop, as they won’t cook much more once they go in the oven. Be prepared to add a splash or two of water to the pan throughout the process if the potatoes start to stick.
- Gluten-Free: Be sure to use a gf Worcestershire sauce.
Nutrition
Serving: 1 (of 6) | Calories: 471kcal | Carbohydrates: 28g | Protein: 36g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 864mg | Potassium: 1091mg | Fiber: 3g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 30mg | Calcium: 301mg | Iron: 4mg
