Cheesy Ground Beef and Potato Casserole (Easy Family Dinner)

There’s something about a bubbling, cheesy casserole coming out of the oven that makes everyone hurry to the dinner table. This Cheesy Ground Beef and Potato Casserole is one of those simple, comforting meals that reminds me of the homemade dinners we grew up eating.

Made with thinly sliced potatoes, seasoned ground beef, colorful bell peppers, and plenty of melted cheese, it’s hearty, budget-friendly, and perfect for a busy weeknight.

The best part? You don’t need fancy ingredients. Just a few everyday staples and a baking dish!

Why You’ll Love This Ground Beef and Potato Casserole

• Budget-friendly: Made with affordable pantry and refrigerator staples.
• Family-friendly: Tender potatoes, savory beef, and melted cheese are always a winning combination.
• Easy to prepare: Simple steps and very little complicated prep work.
• Great for leftovers: Reheats beautifully for lunch or dinner the next day.

Ingredients

For the Potato Layer:

• 2 pounds Yukon Gold potatoes (about 5 medium)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Ground Beef Filling:

• 1 pound ground beef (85% lean)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• ¼ cup beef broth

For the Topping:

• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 medium tomato, thinly sliced
• 1 tablespoon chopped fresh parsley (optional)

How to Make Cheesy Ground Beef and Potato Casserole

Step 1: Prepare the Potatoes

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Wash, peel, and slice the potatoes into thin rounds, approximately ⅛ inch thick.

Place the potato slices in a large bowl. Add olive oil, paprika, garlic powder, salt, and black pepper. Toss gently until evenly coated.

Arrange the potato slices in overlapping layers across the bottom of the prepared baking dish.

Step 2: Partially Bake the Potatoes

Cover the baking dish tightly with aluminum foil and bake for 25–30 minutes, until the potatoes begin to soften.

This step helps ensure the potatoes cook completely before the cheese topping becomes too brown.

Step 3: Cook the Ground Beef

While the potatoes bake, heat a large skillet over medium heat.

Add the ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon.

Drain excess grease if necessary.

Add the diced onion, red bell pepper, and green bell pepper. Cook for another 4–5 minutes, until the vegetables begin to soften.

Stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper.

Add the tomato paste and beef broth. Stir well and simmer for 2–3 minutes until the mixture is flavorful and slightly thickened.

Step 4: Assemble the Casserole

Carefully remove the partially baked potatoes from the oven.

Spread the cooked ground beef mixture evenly over the potato layer.

Sprinkle the cheddar and mozzarella cheese over the beef.

Arrange the thinly sliced tomatoes across the top.

Step 5: Bake Until Golden

Cover the casserole loosely with foil and return it to the oven.

Bake for 20 minutes, then remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and lightly golden.

Check the potatoes with a fork or thin knife. They should be completely tender. If necessary, cover and bake a little longer.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for 10 minutes before serving.

Sprinkle with fresh parsley if desired.

Cut into generous squares and serve warm!

Tips for the Best Potato Casserole

Slice the potatoes evenly. Thin, uniform slices help the potatoes cook at the same rate. A mandoline slicer works well, but a sharp knife is perfectly fine.

Don’t skip partially baking the potatoes. Raw potatoes take longer to cook than ground beef. Giving them a head start helps prevent a casserole with crunchy potatoes.

Drain excess grease. If your ground beef releases a lot of fat, drain it before adding the vegetables.

Shred your own cheese. Freshly shredded cheese generally melts more smoothly than packaged pre-shredded cheese.

Let it rest. Waiting about 10 minutes makes the casserole easier to cut and serve.

Easy Variations

You can easily customize this casserole with ingredients you already have.

• Extra cheesy: Add another ½ cup of shredded cheddar.
• Spicy: Add crushed red pepper flakes or diced jalapeños.
• Different meat: Substitute ground turkey or ground chicken for the beef.
• More vegetables: Add sautéed mushrooms or spinach to the filling.
• Different cheese: Try Monterey Jack, Colby Jack, or a Mexican cheese blend.

What to Serve With Ground Beef and Potato Casserole

This casserole is filling enough to serve on its own, but a simple side makes dinner even better.

Try serving it with a fresh green salad, steamed green beans, roasted broccoli, or warm dinner rolls.

How to Store and Reheat

Refrigerator: Allow the casserole to cool, then store in an airtight container in the refrigerator for up to 3–4 days.

Freezer: Freeze individual portions in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Cover and warm in a 350°F oven until heated through, or microwave individual portions. Leftovers should reach 165°F internally.

Frequently Asked Questions

Can I use russet potatoes?

Yes! Russet potatoes work well, although Yukon Gold potatoes hold their shape a little better and have a naturally buttery flavor.

Can I prepare this casserole ahead of time?

Yes. You can cook the beef mixture and partially bake the potatoes ahead of time. Refrigerate them separately, then assemble and bake when ready. Allow extra baking time if the ingredients are cold.

Why are my potatoes still hard?

The potato slices may be too thick, or the casserole may need more time in the oven. Cover with foil and continue baking until a fork slides easily through the potatoes.

Can I make this without bell peppers?

Absolutely! Simply leave them out or replace them with another vegetable you enjoy.

A Cozy Dinner Worth Making Again

Sometimes the best family dinners come from the simplest ingredients. This cheesy ground beef and potato casserole combines everything we love about homemade comfort food into one delicious baking dish.

It’s warm, filling, and perfect for sharing around the dinner table.

If you try this recipe, I’d love to hear how it turned out! Did your family enjoy it? Leave a comment below and let me know. ❤️

Cheesy Ground Beef and Potato Casserole

A delicious, comforting casserole made with tender sliced potatoes, seasoned ground beef, colorful bell peppers, and golden melted cheese. Perfect for an easy family dinner!

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Ingredients Method Notes

Ingredients

  

• ### For the Potato Layer
• - 2 pounds Yukon Gold potatoes peeled and thinly sliced
• - 2 tablespoons olive oil
• - 1 teaspoon paprika
• - ½ teaspoon garlic powder
• - ½ teaspoon salt
• - ¼ teaspoon black pepper
• ### For the Ground Beef Filling
• - 1 pound ground beef 85% lean
• - 1 medium onion diced
• - 1 red bell pepper diced
• - 1 green bell pepper diced
• - 2 cloves garlic minced
• - 1 teaspoon Italian seasoning
• - ½ teaspoon paprika
• - ½ teaspoon salt
• - ¼ teaspoon black pepper
• - 2 tablespoons tomato paste
• - ¼ cup beef broth
• ### For the Cheesy Topping
• - 1½ cups shredded cheddar cheese
• - ½ cup shredded mozzarella cheese
• - 1 medium tomato thinly sliced
• - 1 tablespoon chopped fresh parsley optional

Method

 

1. **1. Preheat the Oven**
2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
3. **2. Prepare the Potatoes**
4. Peel and slice the potatoes into thin, even rounds, about ⅛ inch thick. Place them in a large bowl and toss with olive oil, paprika, garlic powder, salt, and black pepper.
5. **3. Arrange the Potatoes**
6. Layer the seasoned potato slices in the prepared baking dish, slightly overlapping them. Cover tightly with aluminum foil and bake for 25–30 minutes, until the potatoes begin to soften.
7. **4. Cook the Ground Beef**
8. While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon. Drain any excess grease.
9. **5. Add the Vegetables**
10. Add the diced onion, red bell pepper, and green bell pepper. Cook for 4–5 minutes until softened. Stir in the garlic, Italian seasoning, paprika, salt, and pepper.
11. **6. Add the Sauce**
12. Stir in the tomato paste and beef broth. Let the mixture simmer for 2–3 minutes until slightly thickened.
13. **7. Assemble the Casserole**
14. Remove the partially baked potatoes from the oven. Spread the cooked ground beef mixture evenly over the potatoes. Sprinkle cheddar and mozzarella cheese on top, then arrange the tomato slices over the cheese.
15. **8. Bake Until Golden**
16. Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and golden and the potatoes are completely tender. If needed, cover and bake longer until the potatoes are fully cooked.
17. **9. Rest and Serve**
18. Remove from the oven and let rest for 10 minutes. Sprinkle with fresh parsley, cut into portions, and serve warm.

Notes

**Potatoes:** Yukon Gold potatoes work best because they hold their shape and have a naturally buttery flavor.
- **Thin slices:** Slice potatoes about ⅛ inch thick for even cooking.
- **Ground beef:** Use 85% lean ground beef and drain excess grease before adding vegetables.
- **Cheese:** Freshly shredded cheddar and mozzarella give the casserole a creamy, melted topping.
- **Make ahead:** Prepare the beef filling and partially bake the potatoes ahead of time. Refrigerate separately, then assemble and bake when ready.
- **Storage:** Store leftovers in an airtight container in the refrigerator for 3–4 days.
- **Freezing:** Freeze individual portions for up to 2 months for best quality.
- **Reheating:** Reheat in the oven or microwave until heated through to 165°F.