Ground Beef Potato Casserole
This easy ground beef potato casserole is perfect for busy weeknights! Made in one skillet, it's a hearty and comforting meal the entire family will devour.
Servings: 8 servings
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
Crispy Topping:
- ½ cup shredded sharp cheddar
- ⅓ cup panko breadcrumbs
- 1 teaspoon olive oil
- ¼ teaspoon smoked paprika
Optional
- 2 tablespoons chopped fresh parsley for serving
Instructions
- Preheat the oven to 400F.
- Heat a large, high-rimmed, oven-safe skillet over medium-high heat. Add 2 pounds lean ground beef directly to the dry skillet. Spread it into an even layer and cook undisturbed for 2-3 minutes to develop some browning. Break the beef into small pieces and continue cooking for another 4-5 minutes, until browned.
- Add 1 large sweet onion to the ground beef. Cook for 3-4 minutes, stirring occasionally, until softened. Add 4 garlic cloves and cook for another 30 seconds, until fragrant.
- Stir in ¼ cup tomato paste, 1½ teaspoons dried oregano, 1 teaspoon smoked paprika, ½ teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper. Cook for 1 minute, stirring constantly, to deepen the tomato paste flavor and bloom the spices.
- Add 28 ounces tomato sauce or diced tomatoes with their juices, 1 ½ cup low-sodium beef broth, and 1 tablespoon Worcestershire sauce. Bring to a gentle simmer and cook uncovered for 5 minutes.
- Stir in 2 pounds Yukon Gold potatoes and ½ cup sliced pitted black olives. Gently toss so the potatoes are evenly coated in the sauce. Cover with a lid or aluminum foil.
- Bake covered for about 40 minutes, until the potatoes are completely tender.
- In a small bowl, combine ½ cup shredded sharp cheddar, ⅓ cup panko breadcrumbs, 1 teaspoon olive oil, and ¼ teaspoon smoked paprika. Sprinkle over the casserole and continue to bake, uncovered, for 6-8 minutes. For a golden-brown cheese topping, broil for 1-2 minutes at the end, watching carefully.
- Remove the casserole from the oven and let it rest for 10 minutes. Sprinkle with 2 tablespoons chopped fresh parsley, if desired. Serve warm.
Notes
- Serving size: Approximately 1½ cups (⅛ of the casserole)
- Brown the beef without oil: I cook it in a dry skillet because the beef has plenty of fat.
- Broil at the end: I broil the casserole for 1-2 minutes at the very end to get a golden-brown topping.
- Bloom the spices: I briefly cook the spices to help their flavors develop, making the final casserole taste even better.
Nutrition
Serving: 1.5cups | Calories: 378kcal | Carbohydrates: 33g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1069mg | Potassium: 1408mg | Fiber: 5g | Sugar: 8g | Vitamin A: 768IU | Vitamin C: 34mg | Calcium: 103mg | Iron: 5mg