This easy baked potato and ground beef casserole delivers layers of tender potatoes, savory seasoned meat, and melted mozzarella in one comforting dish your family will request on repeat.
Why You’ll Love This Recipe
- Hearty, restaurant-inspired flavors that come together with everyday ingredients
- One-pan meat sauce and simple layering make cleanup a breeze
- Kid-friendly and perfect for weeknight dinners or meal prep
Key Ingredients & Substitutions
- Potatoes: Yukon Gold or russet work best for even cooking; sweet potatoes can be used for a sweeter twist
- Ground beef: Swap for ground turkey, chicken, or plant-based crumbles
- Bell pepper and tomato: Any color pepper is fine; canned diced tomatoes can replace fresh
- Mozzarella: Use cheddar, provolone, or a dairy-free alternative for different melt and flavor
Quick Expert Tips
- Slice potatoes evenly so they cook at the same rate and stay tender without turning mushy
- Drain excess liquid from the meat sauce if it looks too watery before layering to keep the casserole from becoming soggy
- Let the dish rest 5 minutes after baking so the cheese sets and slices hold together cleanly
Recipe Card
Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 65 mins | Servings: 6 | Calories: 420
Ingredients:
- 1.5 kg (about 3 lbs) potatoes, peeled and sliced into ¼-inch rounds
- 500 g (1 lb) ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced (or 1 red/yellow bell pepper, diced)
- 2 medium tomatoes, diced
- 200 ml (¾ cup) tomato sauce or passata
- 150–200 ml water or broth, as needed
- 200 g (2 cups) shredded mozzarella
- Salt, black pepper, and dried oregano or mixed seasoning to taste
- Olive oil or neutral oil for cooking
Equipment:
- Large skillet or frying pan
- Baking dish (approx. 9×13 inch or oval glass casserole)
- Sharp knife and cutting board
- Measuring cups/spoons
Instructions:
- Place the potato slices in a large skillet. Add enough water to almost cover them. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 10–12 minutes. Drain carefully and set aside.
- In the same or a clean skillet, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft and fragrant, 3–4 minutes.
- Add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink.
- Stir in the diced carrot or bell pepper and cook 2–3 minutes. Add the diced tomatoes, tomato sauce, a splash of water or broth, salt, pepper, and seasoning. Simmer 8–10 minutes until the sauce thickens slightly and the vegetables soften.
- Preheat the oven to 180°C (350°F). Arrange a single layer of cooked potato slices in the bottom of a lightly greased baking dish. Spoon the meat mixture evenly over the potatoes.
- Sprinkle the shredded mozzarella generously over the top.
- Bake for 20 minutes until the cheese is melted, bubbly, and golden in spots. Remove from the oven and let rest a few minutes before serving.
Storage & Reheating
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm individual portions in the microwave or reheat the full dish covered in a 160°C (325°F) oven until heated through. Add a splash of water or broth if it looks dry.
Final Thoughts
This easy baked potato and ground beef casserole is pure comfort food that tastes like it came from a restaurant yet comes together with minimal effort. Give it a try, leave a 5-star rating, and tell me in the comments how your family enjoyed it!