Beef and Potato Bake

Why You’ll Love This Recipe

This dish is the ultimate comfort food—warm, filling, and made with pantry staples. It’s budget-friendly, family-approved, and highly adaptable to what you have on hand. With layers of soft potatoes, juicy beef, and melted cheese, it’s a complete meal baked into one delicious casserole. Plus, it makes great leftovers and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Russet or Yukon Gold potatoes, thinly sliced
• Onion, chopped
• Garlic, minced
• Olive oil or butter
• Milk or heavy cream
• All-purpose flour (optional, for thickening)
• Shredded cheddar or mozzarella cheese
• Salt and black pepper
• Paprika
• Dried thyme or Italian seasoning
• Fresh parsley for garnish (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Heat a skillet over medium heat. Add olive oil and sauté chopped onions until soft.
3. Add garlic and cook for another 30 seconds.
4. Stir in ground beef and cook until browned, breaking it apart with a spoon. Season with salt, pepper, paprika, and herbs. Drain excess fat if necessary.
5. In a saucepan, heat milk and a bit of flour (if using) to make a light cream sauce, stirring until slightly thickened. Season with salt and pepper.
6. Lightly grease a baking dish. Layer half the sliced potatoes on the bottom.
7. Spread half the cooked beef mixture over the potatoes.
8. Pour some of the cream sauce and sprinkle a handful of cheese on top.
9. Repeat with remaining potatoes, beef, sauce, and cheese.
10. Cover with foil and bake for 45 minutes.
11. Uncover and bake for an additional 15–20 minutes, until the top is golden and potatoes are tender.
12. Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Variations

• Cheesy upgrade: Use a blend of cheeses like gouda, Swiss, or pepper jack.
• Vegetable boost: Add layers of spinach, mushrooms, or zucchini.
• Creamier version: Add sour cream or cream cheese to the sauce.
• Spicy twist: Include red pepper flakes or diced jalapeños.
• Low-carb: Substitute potatoes with thinly sliced cauliflower or turnips.
• Make it saucy: Mix in tomato sauce with the beef for a richer flavor.
• Topping idea: Sprinkle breadcrumbs or crushed crackers on top for a crunchy finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a preheated oven at 350°F (175°C) for 15–20 minutes or microwave individual portions for 2–3 minutes.
This dish also freezes well. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I slice the potatoes ahead of time?

Yes, but keep them in a bowl of cold water to prevent browning. Drain and pat dry before layering.

What type of potato works best?

Russet potatoes are classic, but Yukon Golds hold their shape well and offer a buttery texture.

Do I need to cook the potatoes first?

No, thinly sliced raw potatoes will cook through in the oven during baking.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey, chicken, or even plant-based meat substitutes all work well.

How do I make it gluten-free?

Skip the flour or use a gluten-free thickener like cornstarch. Also, check your cheese and other ingredients for gluten.

Can I add vegetables?

Yes, spinach, mushrooms, corn, or peas are great additions to layer with the beef and potatoes.

Can I make this in advance?

Yes, assemble it up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to the baking time if cooking straight from the fridge.

What cheese is best for this recipe?

Cheddar adds sharpness, mozzarella melts well, and gouda gives it a smoky edge. Use your favorite or a mix.

Is it freezer-friendly?

Yes. Bake, cool completely, then wrap and freeze. Reheat from thawed or frozen in the oven.

Why is my bake watery?

This can happen if the potatoes weren’t dried well or the beef wasn’t drained. Letting the bake rest after cooking helps absorb excess moisture.

Conclusion

Beef and Potato Bake is a cozy, satisfying casserole that’s simple to make and perfect for feeding a crowd. With tender potatoes, seasoned beef, and melted cheese in every bite, it’s a timeless favorite that’s easy to customize and even easier to enjoy. Whether you’re making it for a weeknight dinner or prepping meals ahead, this dish is always a winner.

Beef and Potato Bake

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One Pot Taco Macaroni and Cheese is a flavorful mashup of classic mac and cheese and taco night, made with ground beef, taco spices, tender pasta, and melted cheese—all in a single pot for easy cleanup and bold taste.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Low Lactose

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups elbow macaroni (uncooked)
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 can (14.5 oz) diced tomatoes (with green chilies, optional)
• 1/2 cup tomato sauce
• 3 cups beef broth or water
• Salt, to taste
• Black pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella cheese
• Fresh cilantro or green onions, chopped (optional for garnish)

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Instructions

1. In a large pot or deep skillet, cook ground beef over medium heat until browned. Drain excess fat if necessary.
2. Add diced onion and garlic. Sauté for 3–4 minutes until softened and fragrant.
3. Stir in taco seasoning, diced tomatoes (with juices), tomato sauce, and beef broth.
4. Add the uncooked elbow macaroni and stir to combine.
5. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
6. Remove from heat and stir in shredded cheddar and Monterey Jack cheese until melted and creamy.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro or green onions if desired, and serve hot.

Notes

• Use black beans or plant-based meat for a vegetarian option.
• Add corn, bell peppers, or spinach for extra veggies and nutrition.
• Stir in cream cheese or sour cream for extra creaminess.
• Substitute ground chicken or turkey for a lighter version.
• Make it spicy with jalapeños or hot sauce, or keep it mild with plain tomatoes.

Nutrition

• Serving Size: 1.5 cups
• Calories: 520
• Sugar: 5g
• Sodium: 860mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 80mg