Description
A delicious and filling ground beef potato casserole with a Tex-Mex twist, featuring diced Yukon Gold potatoes, enchilada sauce, and a cheesy top.
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 pound lean ground beef (90/10 or 85/15)
- 1 pound Yukon Gold potatoes, cut into 1/4 inch dice
- 1/2 cup diced yellow onion
- 1 poblano pepper, seeded and diced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 4 ounces diced green chiles (canned, drained)
- 2 tablespoons chopped cilantro (optional)
- 15 ounces mild green enchilada sauce
- 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 6–8 minutes.
- Stir in diced yellow onion and poblano pepper, cooking until softened (4–5 minutes).
- Add kosher salt, chili powder, ground cumin, and garlic powder; stir and cook for 30–60 seconds.
- In a large bowl, combine the beef mixture, diced potatoes, diced green chiles, chopped cilantro, and enchilada sauce. Toss until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with shredded cheese.
- Bake for 45 minutes, or until potatoes are fork-tender and cheese is melted and bubbly. Let rest for 5–10 minutes before serving.
Notes
Yukon Gold potatoes hold their shape and become creamy. For lower sodium, use reduced-sodium enchilada sauce and adjust salt to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: casserole, beef, potato, Tex-Mex, comfort food