This ground beef potato casserole layers lean beef, tender potatoes, sweet onions, and fire roasted tomatoes in one dish for an almost hands off dinner.
It started as a simple five ingredient idea and grows into a rich, savory bake after a long, slow stretch in the oven. The oven does the work for two hours, so a little prep is all it takes.
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Why This Ground Beef Potato Casserole Recipe Works
Five basic ingredients stack up in one dish and bake with almost no attention. The potatoes cook in the juices from the beef and tomatoes, so they turn creamy and flavorful.
Sweet onions melt into a mellow sauce, while green peppers keep a little bite. A small amount of crushed red pepper adds gentle warmth without making the dish spicy.
It feeds a family with leftovers for lunch, and it can be assembled a day ahead. The long, slow bake needs no stirring.
Ingredients for Ground Beef Potato Casserole
- 1 lb lean ground beef, 85 or 90 percent lean
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 3 large russet potatoes, sliced 1/4 inch thick
- 2 large sweet onions, sliced 1/4 inch thick
- 1 can fire roasted diced tomatoes, about 14 oz, with juices
- 2 medium green bell peppers, diced
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tbsp unsalted butter, diced
Lean ground beef. Beef that is 85 to 90 percent lean gives flavor without leaving a pool of grease.
Russet potatoes. Slice them evenly to a quarter inch so they cook through at the same pace.
Sweet onions. They soften and sweeten during the long bake. Slice them the same thickness as the potatoes.
Fire roasted tomatoes. The canned tomatoes add acidity and a smoky note. Use the juices too, since they steam the potatoes.
Green bell peppers. Diced peppers add freshness and color. Red or yellow peppers also work.
How to Make Ground Beef Potato Casserole
1. Heat the oven Heat the oven to 350 degrees F and spray a 9×13 inch baking dish with nonstick cooking spray.
2. Brown the beef Cook the ground beef in a large skillet over medium high heat for about 8 minutes, breaking it into crumbles, until no pink remains and it reads 160 degrees F. Stir in 1/2 tsp of the salt, the garlic powder, and the crushed red pepper, then drain off excess fat.
3. Layer the potatoes Arrange the sliced potatoes in an even layer across the bottom of the dish. Season them with 1/2 tsp of the salt and half of the pepper, and dot with the butter.
4. Add the beef and onions Spoon the cooked beef over the potatoes and cover it with the sliced onions. Season the onions with the last 1/2 tsp of salt and the remaining pepper.
5. Top with tomatoes and peppers Pour the diced tomatoes with their juices over the onions and scatter the diced bell peppers on top.
6. Bake covered Cover the dish tightly with foil and bake for 2 hours, until the potatoes are fork tender. Rest for 10 minutes before serving, because the juices thicken as it cools.
How to Serve Ground Beef Potato Casserole
Serve the casserole hot, scooped straight from the dish. A crisp Italian house salad brightens the plate, and cheesy garlic bread soaks up the juices. Add air fryer asparagus or a basket of fluffy dinner rolls to round out the meal.
How to Store and Reheat Ground Beef Potato Casserole
Cool the casserole and refrigerate it in airtight containers for up to 3 days. Freeze portions for up to 2 months, since beef casseroles freeze well. Thaw in the refrigerator overnight and reheat covered in an oven set to 350 degrees F until the center reaches 165 degrees F.
Tips and Variations for Ground Beef Potato Casserole
Slice evenly. A mandoline gives slices that cook at the same speed.
Drain the beef. Remove extra fat so the casserole is not greasy.
Seal the foil. Crimp the foil around the edges to trap steam.
Check the potatoes. Pierce them with a knife near the end. If they are not tender, bake another 15 minutes.
Make it ahead. Assemble up to 24 hours before baking and keep it covered in the refrigerator.
Add cheese. Remove the foil for the last 10 minutes and sprinkle with cheddar.
Add heat. Spoon pepperoncini over the top for a tangy kick.
Cook beef safely. Ground beef should reach 160 degrees F before serving, and the Purdue Extension guide to storing leftovers explains how to cool and store what remains.
Frequently Asked Questions About Ground Beef Potato Casserole
How long does ground beef potato casserole take to bake?
Plan on 2 hours covered at 350 degrees F, until the potatoes are tender.
Can I make ground beef potato casserole ahead of time?
Yes. Assemble it a day ahead, keep it covered in the refrigerator, and add 10 minutes to the bake time.
Can I freeze ground beef potato casserole?
Yes. Cool it fully, freeze portions in airtight containers for up to 2 months, and thaw in the refrigerator.
Do I need to peel the potatoes?
Peeling is optional. Scrub them well if you leave the skins on.
Can I use ground turkey?
Yes. Cook it to 165 degrees F and add a little extra seasoning because turkey is milder.
Five Ingredient Ground Beef and Potato Casserole
Equipment
- 9×13 inch baking dish
- Large skillet
- Aluminum foil
- Sharp knife
Ingredients
Main Ingredients
- 1 lb lean ground beef 85 or 90 percent lean
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 3 large russet potatoes sliced 1/4 inch thick
- 2 large sweet onions sliced 1/4 inch thick
- 1 can fire roasted diced tomatoes about 14 oz, with juices
- 2 medium green bell peppers diced
- ½ tsp kosher salt for the beef
- ½ tsp kosher salt for the potatoes
- ½ tsp kosher salt for the onions
- ½ tsp ground black pepper divided
- 1 tbsp unsalted butter diced
Instructions
Cooking
- Brown the beef. Heat the oven to 350 degrees F, then brown the beef with 1/2 tsp salt, the garlic powder, and the crushed red pepper until no pink remains. Drain.
- Layer the base. Spread the sliced potatoes in a greased 9×13 dish, season with 1/2 tsp salt and half the pepper, and dot with butter.
- Add the toppings. Spoon the beef over the potatoes, then layer the onions, the last 1/2 tsp salt and pepper, the tomatoes, and the diced peppers.
- Bake covered. Cover tightly with foil and bake for 2 hours until the potatoes are tender.
- Rest and serve. Rest 10 minutes before scooping.
