Ground Beef and Potatoes Enchilada Casserole Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Casserole
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Scale
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
- Prepare spice blend: In a small bowl, combine chili powder, ground cumin, garlic powder, and kosher salt. Set aside.
- 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.
- 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.
- Add herbs and chiles: Once the potatoes are tender, stir in the chopped cilantro and diced green chiles to the vegetable mixture.
- 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.
- 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.
- 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
