Description

This Ground Beef Potato Casserole is a delightful blend of flavors and textures. With tender potatoes, savory ground beef, and a cheesy topping, it’s an easy meal perfect for busy nights or family gatherings.

Ingredients

Scale

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 i use hatch or siete foods
1 cup shredded cheese colby jack, monterey jack or cheddar cheese

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Instructions

Preheat the oven to 375° F and mix chili powder, cumin, garlic powder, and salt in a small bowl.
Heat 1/2 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add ground beef, crumble, and season with half of the spice blend. Cook for 5-7 minutes until browned. Remove and set aside.
Add the remaining tablespoon of olive oil to the skillet. Lower the heat to medium and add potatoes, onion, poblano pepper, and the remaining spice blend. Cook for 10-12 minutes or until the potatoes are tender, stirring often. Add water if sticking occurs.
Once tender, mix in cilantro and green chiles.
Return the cooked ground beef to the skillet. Pour in enchilada sauce and stir to combine. Top with shredded cheese, cover with foil, and bake for 15 minutes. Remove foil, switch to broil, and bake for an additional 3-5 minutes or until cheese is bubbly and browned. Garnish with cilantro and serve.

Notes

Feel free to mix different types of cheese for additional flavor.
This dish can be prepared ahead of time and reheated in the oven.
Add your favorite toppings like sour cream or avocado for extra richness.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 4g
Sodium: 900mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 32g
Cholesterol: 110mg