Irresistible Cheesy Ground Beef & Potato Casserole in 30 Minutes

You know those crazy weeknights when everyone’s starving and you need dinner on the table FAST? That’s exactly when my Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!) became our family’s lifesaver. I’ve been perfecting this recipe for years – tweaking, testing, and getting thumbs-ups from even my pickiest eater. It’s the kind of hearty, comforting meal that fills bellies without emptying your wallet or keeping you chained to the sink afterward.

The magic happens all in one pan (hallelujah for easy cleanup!), and the smell of sizzling beef, golden potatoes, and bubbling cheese will have everyone gathered around the kitchen before you can say “dinner’s ready!” Trust me, this isn’t just another casserole – it’s the kind of meal that’ll have your family asking for seconds and begging you to make it again next week.

Why You’ll Love This Cheesy Ground Beef & Potato Casserole

Listen, I’m not just saying this—this dish is a total game-changer for busy weeknights. Here’s why you’ll be making it on repeat:

• One-pan wonder: From stovetop to oven, everything cooks in a single skillet. Fewer dishes? Yes, please!
• Kid-tested, parent-approved: Creamy cheese + savory beef = guaranteed empty plates (even from my “I-don’t-like-potatoes” child).
• Easy on the wallet: Basic ingredients you probably already have, and ground beef stretches farther than chicken or pork.
• Endlessly adaptable: Swap in whatever veggies are wilting in your fridge, or spice it up with jalapeños if you’re feeling bold.
• Comfort in every bite: That golden, bubbly cheese topping? Pure happiness.

Seriously, this is the kind of meal that makes you look like a kitchen rockstar with minimal effort.

Ingredients for Cheesy Ground Beef & Potato Casserole

Here’s everything you’ll need for this simple, satisfying meal – I like to group my ingredients to make prep super easy:

• Proteins:
  • 1 lb LEAN ground beef (85/15 recommended)
• Vegetables:
  • 4 medium potatoes, peeled and DICED (1/2-inch cubes)
  • 1 onion, chopped
  • 2 cloves garlic, minced
• Dairy:
  • 1 cup SHREDDED cheddar cheese (packed)
  • 1/2 cup milk
• Pantry Staples:
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Ingredient Notes & Substitutions

Don’t stress if you’re missing something—this recipe is super flexible! Ground turkey works beautifully if you want a lighter option. For potatoes, I’ve used sweet potatoes in a pinch (just cut them smaller since they cook faster). If dairy’s an issue, try your favorite dairy-free cheese and almond milk—the casserole will still taste amazing.

A couple pro tips: Full-fat milk makes the creamiest sauce (I’ve tried them all!), and don’t be afraid to experiment with smoked paprika if you want that extra flavor punch. The regular stuff works great too—my kids actually prefer it milder.

How to Make Cheesy Ground Beef & Potato Casserole

Let me walk you through my foolproof method for this one-pan wonder – I’ve made it so many times I could probably do it with my eyes closed (but don’t try that at home)! The key is that oven-safe skillet – if yours isn’t ovenproof, just transfer everything to a baking dish before the cheese step.

Browning the Beef & Vegetables

First things first – preheat that oven to 375°F! While it’s heating, grab your trusty skillet and warm the olive oil over medium heat. Toss in those chopped onions and give them a stir – you’ll know they’re ready when they turn soft and translucent, about 3 minutes. That’s when I add the garlic (don’t let it burn – just 30 seconds until you smell that amazing aroma!).

Now for the star – that ground beef! Break it up with your spoon as it cooks. You’re looking for no more pink spots – about 5-7 minutes. If there’s lots of grease, just tilt the pan and spoon some out. My grandma always said “fat is flavor,” but we don’t need a swimming pool of it!

Simmering the Potatoes

Time for the potatoes! Stir them in along with all those cozy spices – salt, pepper, and paprika. Then pour the milk over everything (it’ll make that delicious saucy base). Here’s my trick: cover the pan, turn the heat down to medium-low, and set a timer for 15 minutes.

Give it a stir halfway through – you don’t want any potato pieces sticking to the bottom. The potatoes should be tender when pierced with a fork but not mushy. If they need another minute or two, no worries – every stove is different!

Baking the Casserole

Now for the best part – the cheese! Take off the lid and sprinkle that cheddar evenly over the top. Slide the whole skillet into the oven (careful, the handle’s hot!) and bake uncovered for about 10 minutes. You’ll know it’s ready when the cheese is completely melted and has those gorgeous golden bubbles.

Feeling fancy? Turn on the broiler for the last minute – but watch it like a hawk! Nothing worse than burned cheese when you’re hungry. Let it rest for 5 minutes before serving (I know, the wait is torture) so everything sets up perfectly.

Tips for Perfect Cheesy Ground Beef & Potato Casserole

After making this casserole more times than I can count, I’ve picked up some tricks that make all the difference between “good” and “OMG amazing”:

• Dry those potatoes: After dicing, pat them dry with paper towels – soggy potatoes make a watery casserole (learned that the hard way!).
• Freshly grated cheese: The pre-shredded stuff has anti-caking agents that make it melt weird. Take the extra minute to grate your own – it’s SO worth it.
• Rest time matters: I know it’s tempting to dig right in, but letting it sit 5 minutes after baking helps everything set up perfectly.
• Brown the beef well: Get some crispy bits on that ground beef – they add incredible flavor depth!
• Taste as you go: Before adding the cheese, give it a taste and adjust seasoning. Potatoes need more salt than you think!

These little touches turn a simple dish into something truly special – trust me!

Serving Suggestions for Your One-Pan Dinner

This casserole stands proud all on its own, but I love rounding out the meal with some simple sides. A crisp green salad cuts through the richness perfectly – my go-to is romaine with a tangy vinaigrette. Steamed broccoli or roasted carrots make great veggie buddies too. Got crusty bread? Toast it up for mopping up every last cheesy bite!

For garnishes, I’m all about that fresh parsley sprinkle (makes it look fancy with zero effort) or a drizzle of sour cream if we’re feeling extra indulgent. Sometimes I’ll set out hot sauce and pickled jalapeños for my spice-loving husband – the kids just roll their eyes at him.

Storing & Reheating Cheesy Ground Beef & Potato Casserole

Here’s the good news – this casserole tastes almost as good the next day! Just pop any leftovers in an airtight container and they’ll keep in the fridge for up to 3 days. When you’re ready to eat, I strongly recommend reheating in the oven at 350°F for 10-15 minutes – it brings back that perfect texture where the cheese gets melty again and the potatoes stay firm. Microwave works in a pinch, but fair warning: those potatoes turn disappointingly mushy real fast!

Cheesy Ground Beef & Potato Casserole FAQs

I get asked these questions all the time – here’s everything you need to know:

Can I freeze this casserole? Absolutely! Assemble everything but stop right before baking. Wrap it tight with plastic then foil (or use a freezer-safe container) and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed – might need an extra 5-10 minutes.

What potatoes work best? Russets are my top pick – they hold their shape beautifully during cooking. Yukon Golds work too but get softer (which some people love!). Just avoid waxy potatoes like red bliss – they stay too firm.

How to make it spicier? Easy! Add 1/4 tsp red pepper flakes with the other spices, or stir in some diced jalapeños when cooking the onions. My husband always adds hot sauce to his plate too!

Nutritional Information

Just so you know, these numbers can change based on your exact ingredients! My calculations use lean beef (85/15) and whole milk:

• Calories: 420 per serving
• Protein: 25g
• Carbs: 30g
• Fat: 22g

Not bad for such a filling, comforting meal, right? The potatoes give you 4g of fiber too – bonus!

Did you whip up this cheesy masterpiece? I’d love to see your creation! Tag me @MyKitchenAdventures with #OnePanDinner – nothing makes me happier than seeing families enjoy my recipes!

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