Hearty Ground Beef & Potato Casserole
A comforting, layered bake featuring thin-sliced potatoes, fire-roasted tomatoes, and melted cheese.
Ingredients
The Meat & Sauce:
-
1 lb Lean ground beef
-
½ tbsp Olive oil + ½ tbsp Butter
-
½ cup Onions, chopped
-
4 cloves Garlic, minced
-
8 oz can Plain tomato sauce
-
14 oz can Fire-roasted tomatoes (don’t drain!)
-
½ tsp Fine sea salt
-
½ tsp Black pepper
-
1 tbsp Fresh basil, chopped (for garnish)
The Layers:
-
2 large Russet potatoes (peeled and thinly sliced)
-
¾ cup Shredded cheese (Cheddar, Mozzarella, or a blend)
Instructions
1. Preparation
-
Preheat your oven to 375°F (190°C).
-
Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the Beef Base
-
Heat the olive oil and butter in a large skillet over medium heat.
-
Sauté the onions and garlic until the onions are translucent (about 3–4 minutes).
-
Add the ground beef, salt, and pepper. Cook until browned (5–7 minutes), then drain any excess fat.
3. Layer the Casserole
-
First Layer: Arrange half of the thinly sliced potatoes in the bottom of the dish.
-
Second Layer: Spread half of the cooked beef mixture over the potatoes.
-
Third Layer: Pour half of the tomato sauce and half of the fire-roasted tomatoes over the beef.
-
Fourth Layer: Sprinkle with half of the shredded cheese.
-
Repeat: Repeat the layers one more time, ending with the remaining cheese on top.
4. The Bake
-
Covered: Cover tightly with aluminum foil and bake for 45 minutes.
-
Uncovered: Remove the foil and bake for another 15 minutes until the potatoes are tender and the cheese is bubbly and golden.
5. Serving
-
Let the casserole rest for 10 minutes before slicing (this helps the layers stay together). Garnish with fresh basil and serve warm!
Quick Customization Tips
-
Low-Carb Swap the potatoes for thinly sliced zucchini or eggplant (just salt them first to draw out moisture!).
-
Spice it up: Add a pinch of red pepper flakes to the beef while browning.
-
Make-Ahead: You can assemble this 24 hours in advance and keep it in the fridge; just add 5–10 minutes to the covered baking time.