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Cheesy ground beef and potato casserole with golden melted cheese and sliced potatoes in a glass baking dish

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.