If you’re craving a cozy, satisfying dinner that feeds the whole family, this Ground Beef and Potato Casserole delivers big flavor with minimal fuss. Tender slices of potato bake together with savory seasoned beef, creamy sauce, and a golden layer of melted cheddar cheese for the ultimate comfort food experience. Every bite is rich, hearty, and incredibly filling. Perfect for busy weeknights, meal prep, or casual gatherings, this classic oven-baked casserole transforms everyday pantry staples into a warm, homestyle meal everyone will ask for again and again.
Ground Beef and Potato Casserole
| Ingredient | Quantity |
|---|---|
| Ground beef (90/10) | 1 lb |
| Butter | 1 tbsp |
| Beef stock | 1 ½ cups |
| Large onion, diced | 1 |
| Green bell pepper, diced | ½ |
| Potatoes, peeled and thinly sliced | 8 |
| Shredded cheddar cheese | 1 ½ cups |
| Dried thyme leaves | 1 ½ tsp |
| Smoked paprika | 1 tsp |
| Cumin | ¼ tsp |
| Kosher salt | 1 ½ tsp |
| Black pepper | ½ tsp |
| Garlic powder | ½ tsp |
| Heavy cream | ⅓ cup |
Instructions
Preheat the oven to 375°F and lightly butter a 9×13-inch baking dish to prevent sticking.
Place a large skillet over medium heat and cook the ground beef until browned and crumbly.
Add the diced onion, green bell pepper, and butter to the skillet. Continue cooking for about 5 minutes, stirring occasionally, until the onions soften and turn translucent.
Sprinkle in the dried thyme, smoked paprika, cumin, kosher salt, black pepper, and garlic powder. Stir well so the seasonings coat the beef mixture evenly.
Pour in the beef stock and allow the mixture to simmer for about 10 minutes. This step helps deepen the flavor while slightly reducing the liquid and tenderizing the meat.
Stir in the heavy cream and cook for another 5 minutes, creating a rich, savory sauce.
Arrange a layer of thinly sliced potatoes across the bottom of the prepared baking dish. Spoon a portion of the beef mixture over the potatoes. Repeat the layering process until the dish is filled, finishing with a generous sprinkle of shredded cheddar cheese on top.
Cover the dish tightly with aluminum foil and bake for 45–60 minutes, or until the potatoes are tender.
Remove the foil and return the casserole to the oven for an additional 10 minutes to allow the cheese to melt and develop a lightly golden top.
Take the casserole out of the oven, let it rest for a few minutes, then serve warm.
Notes
This recipe is very flexible when it comes to the protein. Ground turkey, chicken, pork, or even plant-based meat substitutes can easily replace the beef. If using a different type of meat, adjust the seasoning slightly to complement the flavor of your chosen protein.
