Ground Beef and Potatoes Casserole
A comforting casserole that combines juicy ground beef, tender potatoes, and creamy cheese, perfect for families and busy nights.
Ingredients
Meat Base
- 1 pound ground beef
Vegetables
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup shredded cheddar cheese, divided
- 1 cup sour cream
Liquids
- 1/2 cup beef broth
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and softened.
- Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
- Pour in the beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
Assembly
- In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in the sour cream and half of the shredded cheddar cheese until well incorporated.
- Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
Baking
- Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
Serving
- Once baked, allow the casserole to rest for 10 minutes before serving for best texture.
Notes
Serve with a side salad or steamed veggies, and crusty bread for a balanced meal. Leftovers can be refrigerated for up to three days or frozen for up to three months. For extra flavor, add your favorite herbs or spices to the beef mixture.