Ground Beef and Potatoes Enchilada Casserole Recipe

Introduction

This Ground Beef Potato Casserole is a comforting one-pan meal packed with seasoned beef, tender potatoes, and a flavorful enchilada sauce. Topped with melted cheese and baked to perfection, it’s an easy dish that satisfies weeknight dinners or casual gatherings.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound lean ground beef
• 1 pound Yukon Gold potatoes (cut into 1/4 inch dice)
• 1/2 cup diced yellow onion
• 1 poblano pepper (seeded and diced)
• 1 1/2 teaspoons kosher salt (or to taste)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 4 ounces diced green chiles
• 2 tablespoons chopped cilantro
• 15 ounces mild green enchilada sauce (such as Hatch or Siete Foods)
• 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar)

Instructions

1. Step 1: Preheat your oven to 375° F. In a small bowl, combine the chili powder, cumin, garlic powder, and salt to make the spice blend.
2. Step 2: Heat 1/2 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, crumble it, and season with half the spice blend. Cook for 5-7 minutes until fully cooked. Remove the beef and set aside.
3. Step 3: Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add diced potatoes, onion, poblano pepper, and the rest of the spice blend. Cook for 10-12 minutes, stirring frequently, until potatoes are tender. Add a couple tablespoons of water if the potatoes begin to stick or brown too quickly, adding more water as needed.
4. Step 4: Stir in the chopped cilantro and diced green chiles once the potatoes are tender.
5. Step 5: Return the cooked ground beef to the skillet and stir in the green enchilada sauce until everything is coated evenly. Sprinkle the shredded cheese on top, cover the skillet with foil, and bake for 15 minutes.
6. Step 6: Remove the foil, switch your oven to broil, and bake for an additional 3-5 minutes until the cheese is bubbly and starts to brown. Garnish with extra cilantro and serve hot.

Tips & Variations

• Use red or yellow potatoes if Yukon Gold aren’t available; just adjust cooking time accordingly.
• For extra spice, add diced jalapeños or a pinch of cayenne pepper to the spice blend.
• Swap ground beef for ground turkey or chicken for a lighter version.
• If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat or use the microwave until heated through. If desired, broil briefly to melt and brown the cheese again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the skillet mixture up to the point before adding cheese and baking. Refrigerate it covered and bake fresh when ready to serve.

What can I use instead of enchilada sauce?

If enchilada sauce isn’t available, you can substitute with a mix of salsa verde or a combination of green chili sauce and tomato sauce with a touch of cumin for a similar flavor.

Ground Beef and Potatoes Enchilada Casserole Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

A hearty and flavorful Ground Beef Potato Casserole combining tender Yukon Gold potatoes, seasoned ground beef, poblano peppers, and green chiles, all smothered in a rich enchilada sauce and topped with melted cheese. Perfect for a comforting weeknight dinner with a spicy southwestern twist.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 1/2 tablespoons olive oil
• 1 pound lean ground beef
• 1 pound Yukon Gold potatoes, cut into 1/4 inch dice
• 1/2 cup diced yellow onion
• 1 poblano pepper, seeded and diced
• 4 ounces diced green chiles
• 2 tablespoons chopped cilantro

Spices and Seasonings

• 1 1/2 teaspoons kosher salt (or to taste)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder

Other Ingredients

• 15 ounces mild green enchilada sauce (such as Hatch or Siete Foods)
• 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar cheese)

Instructions

1. Prepare spice blend: In a small bowl, combine chili powder, ground cumin, garlic powder, and kosher salt. Set aside.
2. Cook ground beef: Heat 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, crumble it while cooking, and season with half of the spice blend. Cook for 5-7 minutes until fully cooked through. Transfer beef to a plate and set aside.
3. Sauté vegetables: Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add diced potatoes, yellow onion, poblano pepper, and the remaining spice blend. Cook for 10-12 minutes, stirring frequently, until potatoes are tender. Add 2 tablespoons water if ingredients start sticking or browning too quickly; add more water as needed.
4. Add herbs and chiles: Once the potatoes are tender, stir in the chopped cilantro and diced green chiles to the vegetable mixture.
5. Combine and bake: Return the cooked ground beef to the skillet and pour in the mild green enchilada sauce. Stir to evenly coat all ingredients. Sprinkle the shredded cheese on top. Cover the skillet with foil and bake in a preheated 375°F oven for 15 minutes.
6. Broil for browning: Remove the foil, switch the oven setting to broil, and bake for an additional 3-5 minutes until the casserole is bubbly and the cheese is golden brown.
7. Serve and garnish: Remove from oven, optionally garnish with extra cilantro, and serve warm.

Notes

• Use an oven-safe skillet to avoid transferring the mixture and ensure easy baking.
• If you prefer a spicier casserole, use a hotter enchilada sauce or add some diced jalapeños.
• Yukon Gold potatoes are recommended for their creamy texture and ability to hold shape, but other waxy potatoes can work as well.
• To make it gluten free, check that the enchilada sauce and spices do not contain any gluten additives.
• Leftovers can be stored in the fridge up to 3 days and reheated in the oven or microwave.

Keywords: ground beef casserole, potato casserole, enchilada casserole, southwestern casserole, easy dinner, ground beef recipe