Cheesy Ground Beef & Potato Casserole
This is the kind of dinner that makes the house smell like something really good is happening. You know the vibe—potatoes roasting until their edges turn golden and crisp, onions softening in a warm skillet, and cheese melting into bubbly little pockets on top. It’s cozy, filling, and exactly what you want when you need a no-nonsense meal that still feels like a treat.
I love this casserole because it’s basically comfort food in layers: tender roasted potatoes, savory seasoned ground beef, and a cheesy blanket that ties it all together. It’s perfect for busy weeknights, lazy weekends, or anytime you’re feeding hungry people who want something hearty (and maybe a little melty and indulgent).
Ingredients
1 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
Salt and pepper, to taste
1 pound ground beef
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon chili powder (optional)
¼ cup beef broth or water
1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
Fresh parsley, chopped (for garnish)
Instructions
Preheat and prep.
Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish so nothing sticks later.
Roast the potatoes first.
Toss the potato chunks with olive oil, salt, and pepper in a big bowl. Spread them out in an even layer in your baking dish. Pop them in the oven for 25–30 minutes, stirring halfway through. You’re looking for tender centers and those lightly crisp, golden edges.
Brown the beef.
While the potatoes are roasting, heat a large skillet over medium heat. Add the ground beef and cook until it’s browned, breaking it up as you go. Drain off any extra grease so the casserole doesn’t get heavy.
Add the veggies and seasoning.
Stir in the diced onion, red bell pepper, and garlic. Cook for 4–5 minutes, until everything softens and smells sweet and savory. Sprinkle in the smoked paprika, oregano, chili powder (if using), plus a good pinch of salt and pepper.
Bring it together with a little broth.
Pour in the beef broth (or water) and let it simmer for 3–4 minutes. This helps the spices bloom and keeps the mixture juicy.
Layer and cheese it up.
Take the potatoes out of the oven. Spoon the beef mixture evenly over the top. Then sprinkle the shredded cheese generously across everything—no need to be shy here.
Bake until bubbly.
Return the dish to the oven for 10–12 minutes, just until the cheese melts and starts to bubble. If you like a little browning on top, you can broil it for a minute—just keep an eye on it.
Finish and serve.
Sprinkle with fresh parsley right before serving. It adds a little brightness and makes the whole thing look extra inviting.
Presentation
Serve this casserole straight from the dish while it’s hot and bubbly—those stretchy cheese pulls are part of the fun. For a pretty finish, add a little extra parsley and a few cracks of black pepper on top. If you want to round out the plate, pair it with a simple green salad or some steamed veggies to balance the richness. (And if you’re feeling extra cozy, a dollop of sour cream on the side is never a bad idea.)
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
🔥 Kcal: ~520 kcal per serving
🍽️ Servings: 6 servings
Conclusion
This cheesy ground beef and potato casserole is one of those recipes that disappears fast—warm, hearty, and loaded with the kind of flavors that make everyone go back for “just a little more.” It’s easy, comforting, and perfect for feeding a crowd or stocking the fridge with leftovers you’ll actually be excited to eat. If you’re craving something cozy and satisfying, this one’s calling your name—try it soon while you’ve got a block of cheese and a bag of potatoes handy.