Ground Beef Potato Enchilada Casserole Recipe
A hearty and flavorful Ground Beef Potato Casserole featuring tender Yukon Gold potatoes, seasoned ground beef, poblano peppers, and green enchilada sauce, topped with melted cheese. This oven-baked dish combines Tex-Mex spices for a comforting meal perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
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 (e.g., Hatch or Siete Foods)
- 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar)
Instructions
- Prepare the Spice Mix: In a small bowl, combine chili powder, ground cumin, garlic powder, and kosher salt. Set aside this seasoning blend.
- Cook the Ground Beef: Add 1/2 tablespoon olive oil to a large oven-safe skillet and heat over medium-high heat. Add the ground beef, crumble it, and season with half of the prepared spice blend. Cook for 5-7 minutes until fully browned and cooked through. Remove the beef from the skillet and place it on a plate.
- Sauté the Vegetables: Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add diced Yukon Gold potatoes, yellow onion, poblano pepper, and the rest of the spice mix. Cook while stirring frequently for 10-12 minutes or until the potatoes become tender. To prevent sticking or premature browning, add 1-2 tablespoons of water as needed during cooking.
- Combine Ingredients: Once the potatoes are tender, stir in chopped cilantro and diced green chiles. Return the cooked ground beef to the skillet and pour in the mild green enchilada sauce. Stir well to coat everything evenly with the sauce.
- Bake the Casserole: Sprinkle shredded cheese evenly over the mixture in the skillet. Cover the skillet tightly with foil and place it in a preheated oven at 375°F (190°C). Bake for 15 minutes.
- Broil to Finish: Remove the foil and switch the oven setting to broil. Continue to bake for an additional 3-5 minutes or until the casserole is bubbly, and the cheese begins to brown and crisp slightly.
- Serve: Garnish the casserole with extra chopped cilantro if desired. Serve hot as a comforting main dish.
Notes
- Use an oven-safe skillet to transition easily from stovetop to oven baking.
- Adjust salt to taste depending on the saltiness of enchilada sauce used.
- Add water as needed when sautéing potatoes to prevent sticking and burning.
- For a spicier version, add jalapeños or use a spicy enchilada sauce.
- Store leftovers refrigerated in an airtight container for up to 3 days and reheat before serving.
