Description
This Ground Beef Potato Casserole is a comforting dish packed with flavor. Made with ground beef, Yukon gold potatoes, and cheese, it’s perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 pound lean ground beef
- 1 pound yukon gold potatoes cut into 1/4 inch dice
- 1/2 cup diced yellow onion
- 1 poblano pepper seeded and diced
- 1 1/2 teaspoons kosher salt or to taste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- 15 ounces mild green enchilada sauce
- 1 cup shredded cheese colby jack, monterey jack or cheddar cheese
Instructions
- Preheat the oven to 375°F. In a small bowl, mix the chili powder, cumin, garlic powder, and salt.
- In a large oven-safe skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add ground beef, crumble it, and season with half of the spice blend. Cook for 5-7 minutes until fully cooked. Remove and set aside.
- Add the remaining olive oil to the skillet, turn the heat to medium, and include the potatoes, onion, poblano pepper, and the other half of the spice blend. Cook for 10-12 minutes until the potatoes are tender, stirring frequently and adding water if necessary to prevent sticking.
- Stir in the cilantro and green chiles once the potatoes are tender.
- Return the ground beef to the skillet, pour in the enchilada sauce, and mix to coat. Sprinkle cheese on top, cover with foil and bake for 15 minutes. Remove foil, switch the oven to broil, and bake for an additional 3-5 minutes until bubbly and cheese starts to brown. Garnish with cilantro and serve.
Notes
For a spicier kick, add extra green chiles or jalapeños.
Feel free to substitute other types of cheese based on your preference.
This dish can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 530
- Sugar: 3g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg