Beef potato tomato casserole is a layered oven dinner built from five humble ingredients: ground beef, russet potatoes, sweet onions, canned tomatoes, and green bell peppers.
Nothing gets stirred or sauced. Everything bakes together under foil until the potatoes turn soft and the tomato juices cook into a light, savory sauce at the bottom of the dish. It feeds a family with very little prep, and it reheats well for lunches the next day.
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Why This Beef Potato Tomato Casserole Recipe Works
Layering does the work for you. Potatoes go on the bottom where they soak up the beef drippings and tomato juice, while the onions and peppers on top release moisture that keeps the whole dish tender.
Browning the beef first removes excess fat and builds a deeper flavor than baking it raw would. It also lets you check that the meat has reached 160 degrees F before it goes into the dish.
A tightly sealed sheet of foil traps steam, so the potatoes cook through in about 2 hours without any added broth or cream. The result is a hands off dinner with a sauce made entirely from the vegetables.
Ingredients for Beef Potato Tomato Casserole
- 1 lb lean ground beef, 85 or 90 percent lean
- 3 large russet potatoes, sliced 1/4 inch thick
- 2 large sweet onions, sliced 1/4 inch thick
- 1 can (about 14 oz) diced fire roasted tomatoes
- 2 medium green bell peppers, diced
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon butter, diced
- Pepperoncini, for serving (optional)
Russet potatoes. Their high starch softens fully and thickens the juices around them.
Sweet onions. They turn silky and mildly sweet after two hours under foil.
Fire roasted tomatoes. They bring a gentle smoky depth and plenty of liquid for steaming.
Green bell peppers. Peppers add a fresh, slightly bitter note that balances the richness of the beef.
Pepperoncini. A few tangy rings on top cut through the richness and add a pleasant bite.
How to Make Beef Potato Tomato Casserole
1. Heat the oven and prep the dish Set the oven to 350 degrees F and coat a 9×13 inch baking dish with nonstick cooking spray. Slice the potatoes and onions into even 1/4 inch pieces so they cook at the same pace.
2. Brown the beef Cook the beef in a large skillet over medium high heat for about 8 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Drain the fat and stir in the garlic powder, crushed red pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
3. Layer the potatoes Overlap the potato slices across the bottom of the dish. Sprinkle with 1/2 teaspoon of the salt and a little black pepper, then dot with the diced butter.
4. Add the beef and onions Spoon the seasoned beef over the potatoes and cover it with the sliced onions. Sprinkle with the last 1/2 teaspoon of salt and the remaining black pepper.
5. Top with tomatoes and peppers Spread the diced tomatoes with their juices over the onions and scatter the green peppers on top. The liquid should reach about halfway up the potato layer.
6. Cover and bake Seal the dish tightly with foil and bake for 2 hours, until a knife slides easily through the potatoes. Rest for 10 minutes before serving so the juices settle.
How to Serve Beef Potato Tomato Casserole
Spoon the casserole straight from the dish with plenty of the tomato juices, and top with pepperoncini if you like some heat. A crisp Italian house salad makes a fresh contrast, and warm cheesy garlic bread is ideal for mopping up the sauce. Soft buttery rolls work too, and air fryer asparagus adds a green side with almost no effort.
How to Store and Reheat Beef Potato Tomato Casserole
Let the casserole cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat portions in a covered baking dish in an oven set to 350 degrees F for 20 to 25 minutes, or in the microwave, until the center reaches 165 degrees F. For longer storage, freeze it for up to 2 months and thaw overnight in the refrigerator before reheating.
Tips and Variations for Beef Potato Tomato Casserole
Slice evenly. A mandoline gives uniform slices, which is the key to potatoes that finish at the same time.
Season every layer. Salt each layer lightly so the vegetables taste seasoned rather than only the beef.
Seal the foil well. Crimp the foil around the rim, since escaping steam leaves the top potatoes hard.
Add cheese at the end. Sprinkle 1 cup of shredded cheddar over the top for the last 10 minutes of baking, with the foil removed.
Swap the meat. Ground turkey or chicken works if you cook it to 165 degrees F before layering.
Change the potatoes. Yukon Gold or red potatoes hold their shape a bit more than russets.
Add heat. Increase the crushed red pepper or add sliced jalapeno to the pepper layer for a spicier dish.
Reheat safely. Cool leftovers within 2 hours and heat them until steaming hot. The Purdue Extension guide to storing leftovers explains safe storage and reheating.
Frequently Asked Questions About Beef Potato Tomato Casserole
How long do you bake beef potato tomato casserole?
Bake it covered with foil at 350 degrees F for about 2 hours. The potatoes should be completely tender when pierced with a knife, and the beef should read 160 degrees F or higher.
Can I prepare beef potato tomato casserole ahead of time?
Yes. Assemble the dish up to a day ahead, cover it with foil, and refrigerate it. Add 10 to 15 minutes to the baking time if it goes into the oven cold.
Do I need to peel the potatoes for beef potato tomato casserole?
No. Russet skins soften during the long bake, and leaving them on adds texture and fiber. Scrub the potatoes well and peel them only if you prefer a smoother result.
Why are my potatoes still firm after baking?
Thick slices or a loose foil seal are the usual causes. Cut slices no thicker than 1/4 inch, seal the dish tightly, and extend the bake by 15 minutes if needed.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of chopped ripe tomatoes, though canned fire roasted tomatoes give more liquid and deeper flavor.
Beef Potato and Tomato Casserole
Equipment
- 9×13 inch baking dish
- Large skillet
- Aluminum foil
- Mandoline or sharp knife
Ingredients
Main Ingredients
- 1 lb lean ground beef 85 or 90 percent lean
- 3 large russet potatoes sliced 1/4 inch thick
- 2 large sweet onions sliced 1/4 inch thick
- 1 can diced fire roasted tomatoes about 14 oz, with juices
- 2 medium green bell peppers diced
- 1 ½ tsp kosher salt divided
- ½ tsp black pepper divided
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 1 tbsp butter diced
Instructions
Cooking
- Brown. Cook the beef with the garlic powder, red pepper, and a little salt and pepper until it reaches 160 degrees F, then drain.
- Layer. Arrange potatoes in the dish, season, and dot with butter, then top with the beef and sliced onions.
- Top. Spread the tomatoes and diced peppers over the onions and season the final layer.
- Bake. Seal tightly with foil and bake at 350 degrees F for 2 hours, until a knife slides through the potatoes.
- Rest. Let the dish stand for 10 minutes, then spoon out portions with the tomato juices.
