Cheesy Ground Beef and Potato Casserole
A cozy, layered casserole with a rich smoked paprika–tomato beef sauce, tender potato slices, and a crisp grated-potato topping. A twist on the classic, with a different structure and smoky flavor.
A cozy, layered casserole with a rich smoked paprika–tomato beef sauce, tender potato slices, and a crisp grated-potato topping. A twist on the classic, with a different structure and smoky flavor.
Ingredients
18 ingredients- Fat
- 42g
- Carbs
- 50g
- Protein
- 42g
Whole recipe (4 servings): 3032 kcal
- 2 tablespoons olive oil
- 1 pound ground beef (80/20)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 1/2 cup beef broth
- 1.5 pounds russet potatoes, peeled and sliced 1/4-inch thick (about 4 medium)
- 1.5 cups shredded sharp cheddar cheese, divided
- 1/2 cup sour cream
- For the topping: 1 large russet potato (about 8 ounces), grated
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika
Method
10 steps- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish or 2-quart casserole.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef and onion; cook, breaking up beef, until browned, about 6-8 minutes. Drain excess fat if needed.
- Add garlic, 1 teaspoon smoked paprika, cumin, oregano, 1/2 teaspoon salt, and pepper. Cook 1 minute until fragrant.
- Stir in tomato sauce and beef broth. Bring to a simmer, then reduce heat and cook 5 minutes until slightly thickened. Remove from heat and stir in sour cream until combined.
- Meanwhile, place sliced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil and cook for 5-6 minutes, until just barely tender when pierced with a knife. Drain well and set aside.
- In a small bowl, toss grated potato with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon smoked paprika.
- Spread half the beef sauce in the bottom of the prepared baking dish. Layer half the sliced potatoes over the sauce. Sprinkle with 3/4 cup cheddar. Repeat with remaining sauce, potatoes, and 3/4 cup cheddar.
- Scatter the grated potato topping evenly over the casserole. Cover tightly with foil and bake for 30 minutes.
- Remove foil and bake an additional 15-20 minutes, until topping is golden and crisp and potatoes are fully tender when pierced with a knife. Let rest 10 minutes before serving.
- Garnish with fresh parsley if desired.
Recipe notes
Helpful tips
- For extra crispness, broil the topping for 2-3 minutes after baking, watching closely.
- Use a mandoline for uniform potato slices.
- Substitute ground turkey or plant-based ground for a different protein.
Equipment
- 9x9-inch baking dish or 2-quart casserole
- Large skillet
- Large pot
- Box grater
- Aluminum foil
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through; cover with foil if topping browns too much.
Additional tips
- Ensure ground beef is cooked to an internal temperature of 160°F (71°C). Let casserole rest before serving to allow layers to set.
Recipe inspiration
Inspired by Cooking With Tammy
Estimated nutrition
Per serving: 758 calories
Fat: 42 g · Carbs: 50 g · Protein: 42 g
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