Ground Beef Potatoes Casserole
This comforting casserole combines seasoned ground beef, tender potatoes, and melted cheddar cheese for a hearty, easy-to-make American dish baked to perfection.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 baking dish
- 1 aluminum foil
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes peeled and diced
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 cup shredded cheddar cheese divided
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and dice the potatoes into small, even cubes. Chop the onion and mince the garlic cloves.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté until softened and fragrant.
- Add ground beef to the skillet. Season with salt, black pepper, dried thyme, and paprika. Cook, breaking up meat, until browned and fully cooked.
- Pour in beef broth and stir. Let the mixture simmer for a few minutes, then remove from heat.
- In a large mixing bowl, combine diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well mixed.
- Transfer the mixture to a baking dish and spread evenly. Sprinkle remaining cheddar cheese on top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove foil and bake uncovered for an additional 10 to 15 minutes until cheese is melted and bubbling.
- Allow the casserole to rest for 10 minutes before serving for best texture.
Notes
- Use Yukon gold potatoes for a creamier texture.
- Replace beef broth with vegetable broth for a milder flavor.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Reheat covered in oven to preserve moisture and texture.