ground beef and potato casserole

Name: Ground Beef Potato Casserole
Prep time: 15 min
Cook time: 70 min
Total time: 95 min
Ingredients: 2 pounds lean ground beef (preferably 90/10); 2 pounds Yukon Gold potatoes (cut into 1/3-inch cubes); 1 large sweet onion (finely diced); 4 garlic cloves (minced); 28 ounces tomato sauce or diced tomatoes (one can, with their juices); ¼ cup tomato paste; ½ cup sliced pitted black olives; 1 ½ cup low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1½ teaspoons dried oregano; 1 teaspoon smoked paprika; ½ teaspoon fine sea salt (plus more to taste); ½ teaspoon freshly ground black pepper; ½ cup shredded sharp cheddar; ⅓ cup panko breadcrumbs; 1 teaspoon olive oil; ¼ teaspoon smoked paprika; 2 tablespoons chopped fresh parsley (for serving)

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This Ground Beef Potato Casserole is an easy dinner perfect for busy weeknights. Savory ground beef and tender potatoes are mixed with a flavorful tomato sauce, then baked to perfection with a crispy, cheesy topping. It’s a complete, hearty meal in a skillet!

Ground beef potato casserole with a serving spoon.

One-pan dinners are a staple in my weeknight routine, and this ground beef casserole is a family favorite. All the meaty, savory, tangy, cheesy flavors satisfy the biggest comfort-food cravings. It’s so good, we never have any leftovers.

What I love even more is that everything comes together in one skillet. There’s no need to cook the beef and potatoes separately. So cooking and cleanup are a breeze.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

1 hr 10 mins

Key Ingredients

Here’s what you need to make this one-skillet casserole. You can find the full measurements in the recipe card below.

ingredients for ground beef and potato casserole.

Ground beef: I use 90/10 ground beef so the casserole doesn’t turn out greasy.
Potatoes: Yukon Gold is the best variety. They turn out fork-tender, and I don’t even have to cook them separately.
Onion and garlic: I use sweet onion and 4 garlic cloves for aromatics.
Canned tomatoes: Tomato sauce or diced tomatoes (with juices) work. I use whatever I have on hand.
Tomato paste: A must! I add it to the sauce to enhance the tomato flavor.
Black olives: Mild, buttery, and very complementary. Make sure they’re pitted.
Beef broth: I use low-sodium beef broth to meld the sauce’s flavors.
Worcestershire sauce: This condiment adds a wonderful umami flavor.
Seasonings: Dried oregano, smoked paprika, sea salt, and pepper.
Crispy topping: Sharp cheddar, panko breadcrumbs, olive oil, and smoked paprika.

How to make Ground Beef Casserole

Brown the beef: Cook the ground beef in an oven-safe skillet over medium-high heat for 2-3 minutes. Break the beef into small pieces and continue cooking for another 4-5 minutes, until browned.

process shot to cook the ground beef and adding onions on it.

Add the onion and garlic: Add the diced onion and cook for 3-4 minutes, until softened. Then, add the minced garlic and cook for another 30 seconds, until fragrant.

Add the rest of the filling ingredients: Stir in the tomato paste, oregano, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly. Add the diced tomatoes, beef broth, and Worcestershire sauce. Simmer uncovered for 5 minutes. Stir in the cubed potatoes and sliced black olives.

process shot to add the tomato sauce over the cooked ground beef and making the beef tomato sauce.

Bake the casserole: Bake covered for around 40 minutes, until the potatoes are completely tender.

Make the topping: In a small bowl, combine the cheddar cheese, panko breadcrumbs, olive oil, and smoked paprika.

process shot to add olives and potatoes over the ground beef sauce.

Top and bake. Sprinkle this topping over the casserole and continue to bake, uncovered, for 6-8 minutes. Broil for 1-2 minutes at the end for a golden-brown color. Let rest for 10 minutes, then garnish with parsley and serve.

ground beef and potato casserole in a pan.

Tips for the Best Ground Beef Potato Casserole

Don’t peel the potatoes: I leave the skins on. They’re thin, so they soften when baking. It saves so much time and effort!
Brown the beef without oil: Adding extra oil will make the casserole a bit greasy.
Cover when baking: I cover the casserole so all those delicious juices meld and the potatoes cook properly.
Add the topping last: I wait until the last minute or two before sprinkling on the cheesy breadcrumb topping. It’s the trick to achieving the perfect crispy texture.

Variations

Try other lean meats: Ground turkey or chicken is my top recommendation.
Pick your favorite cheese: You can swap the sharp cheddar for another shredded cheese.
Add more veggies: I’ll sometimes sneak in extra veggies like bell pepper or zucchini.
Use other potatoes: Instead of regular potatoes, try cubed sweet potatoes or even hash browns.

What to serve with Ground Beef Potato Casserole

A hearty, comforting dish like this meaty casserole deserves a fresh side to match. Here are some of my favorites:

Storing and Reheating

Storing: Transfer the cooled leftovers to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. For frozen leftovers, thaw overnight in the refrigerator before reheating.

Reheating: Place the leftovers in an oven-safe dish or skillet. Reheat in the oven at 350F° for about 15-20 minutes, until thoroughly warmed. You can also microwave individual servings until warm.

Ground beef potato casserole with serving spoon.

Common Questions

What type of potatoes should I use?

I like using Yukon Gold. They hold their shape well and turn out perfectly tender. You could also try baby gold or peeled Russet potatoes, but the results will vary.

Do I need to peel the potatoes?

No! I save time by leaving the potato skins on. However, if you use a variety other than Yukon Gold, you might want to peel them.

Can I make this casserole in advance?

While I haven’t tried it, I’m sure you could. I would cook everything in the skillet, then transfer it to a casserole dish, let it cool, cover it, and refrigerate. Then follow the baking instructions when you’re ready to serve.