Cheesy Ground Beef and Potato Casserole
Cheesy Ground Beef and Potato Casserole
Ingredients
For the Beef and Potato Base
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Cheese Topping
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 3
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 5
Layer half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Spread the ground beef mixture over the potatoes.
⏱️ 4 min
- 6
Top the beef mixture with the remaining sliced potatoes, overlapping them slightly if needed.
⏱️ 3 min
- 7
Cover the baking dish tightly with aluminum foil and bake for 25 minutes, or until the potatoes are tender.
⏱️ 25 min•🌡️ 375
- 8
Remove the foil. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the casserole. Return to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly and lightly golden brown.
⏱️ 10 min•🌡️ 375
- 9
Let the casserole rest for 5 minutes before serving to allow it to set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ground Beef and Potato Casserole
For the Beef and Potato Base
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Cheese Topping
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 3
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 5
Layer half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Spread the ground beef mixture over the potatoes.
⏱️ 4 min - 6
Top the beef mixture with the remaining sliced potatoes, overlapping them slightly if needed.
⏱️ 3 min - 7
Cover the baking dish tightly with aluminum foil and bake for 25 minutes, or until the potatoes are tender.
⏱️ 25 min•🌡️ 375 - 8
Remove the foil. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the casserole. Return to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly and lightly golden brown.
⏱️ 10 min•🌡️ 375 - 9
Let the casserole rest for 5 minutes before serving to allow it to set.
⏱️ 5 min