Cheesy Ground Beef and Potatoes That’ll Make You Forget About Takeout
So, funny story. The first time I made cheesy ground beef and potatoes, I thought I could just throw everything in a pan and call it dinner. Spoiler alert: I ended up with crunchy potatoes on top and mushy meat mush on the bottom. My husband looked at his plate and said, “Is this… supposed to be like this?”
Ouch.
But I’ve made this recipe probably 50 times since then, and NOW I’ve got it down to a science. Well, sort of. I still sometimes forget to grease the pan and have to scrape everything out with a spatula while cursing under my breath. But that’s cooking, right?
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Why This Ground Beef Potato Casserole Is My Go-To
Look, I’m gonna be honest with you. This easy cheesy beef and potatoes recipe has saved me on so many chaotic Tuesday nights when I have exactly zero energy and negative motivation to cook. It’s one of those comfort food ground beef casserole situations where you can just dump everything together and let the oven do the work.
My kids—who normally act like any vegetable is poison—actually eat this without complaining. That alone makes it worth sharing.
And here’s the thing about this ground beef potato dinner recipe: it tastes expensive but costs like $12 to make for a whole family. In this economy? That’s basically a miracle.
What You’ll Need for This Creamy Ground Beef Potato Skillet
Okay, so ingredients. I’ve tried this with both the “quick and easy” version using canned soup (no judgment, we all have those nights) and the “from scratch” version when I’m feeling fancy. Both work. Both are delicious.
For the Basic Version:
- 1 pound ground beef (I use 80/20 because the fat = flavor, but lean works too)
- 4 medium russet potatoes, thinly sliced (don’t peel them if you’re lazy like me sometimes)
- 1 can (10.5 oz) cream of mushroom soup (or cheddar soup—both are great)
- 1½ cups shredded sharp cheddar cheese (divided—don’t use the pre-shredded stuff, it doesn’t melt right)
- ½ cup milk
- 1 small onion, diced
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Add-ins I’ve Tried:
- Frozen mixed veggies (my attempt at being healthy)
- Worcestershire sauce (game changer, adds depth)
- A can of diced tomatoes (makes it kinda like a weird shepherd’s pie situation)
Shopping tip: Last week I went to three different stores looking for decent potatoes because apparently everyone in my town decided to make potato recipes at the same time. Just… buy extra. They keep forever.
How to Make This One Pot Ground Beef and Potatoes
Alright, here’s where I walk you through this like I’m texting my best friend who needs dinner ideas.
Step 1: Preheat your oven to 350°F. Don’t be like me and forget this step, then have to wait 15 minutes while everyone stares at you wondering when dinner will be ready.
Step 2: Brown your ground beef in a large skillet over medium-high heat. Break it up with a wooden spoon as it cooks. This takes about 6-8 minutes. When it’s no longer pink, throw in that diced onion and cook for another 3-4 minutes until the onion gets soft and translucent.
Here’s where I usually burn something because my 6-year-old asks me seventeen questions about why the sky is blue. Set a timer. Trust me.
Step 3: Drain the grease. I use paper towels to soak up most of it because I’m too lazy to actually pour it into a can. Works fine.
Step 4: While the beef is cooking, slice your potatoes into thin rounds—like, quarter-inch thick. They don’t have to be perfect. Mine never are. Some are thick, some are thin, it all works out in the end. (Mostly.)
Step 5: Grease a 9×13-inch baking dish. Use cooking spray or butter—whatever you have. I once forgot this step and… well, let’s just say I’m still trying to get the stuck-on cheese off that pan.
Step 6: Layer half the sliced potatoes on the bottom of the dish. Drizzle them with the melted butter and sprinkle with a little salt, pepper, and half the garlic powder.
Step 7: Spread the cooked ground beef mixture over the potatoes. Try to make it even. It won’t be perfect and that’s okay.
Step 8: Add the remaining potato slices on top. Another layer of seasoning here too.
Step 9: In a bowl, mix together the cream of mushroom soup, milk, and about 1 cup of the shredded cheese. It’ll look kinda lumpy and weird. That’s normal. Pour this glorious mixture over everything in the baking dish.
Step 10: Cover the whole thing with aluminum foil. Make sure it’s sealed around the edges so steam doesn’t escape.
Step 11: Bake for 45-50 minutes. The potatoes need to get tender. You can test them by poking with a fork through the foil (carefully, steam is HOT—learned this the hard way).
Step 12: Take off the foil and sprinkle the remaining cheese on top. Put it back in the oven, uncovered, for another 10-15 minutes until the cheese is melted and bubbly and making your whole house smell amazing.
Step 13: Let it sit for 5-10 minutes before serving. I know you’re hungry. I know it smells incredible. But if you don’t let it rest, it’ll be soupy and fall apart when you try to scoop it out.
My Hard-Won Tips for Perfect Baked Cheesy Ground Beef and Potatoes
Slice those potatoes thin. I cannot stress this enough. The first time I made this, I cut them super thick thinking they’d cook through. They didn’t. Crunchy potatoes in the middle of a casserole is not the vibe we’re going for.
Don’t skip the butter on the potatoes. It helps them brown and adds flavor. I tried to make a “healthy” version once without it. My family actually noticed and asked what was wrong with it. So much for that.
Use GOOD cheese. Like, buy a block and shred it yourself. Pre-shredded cheese has that anti-caking stuff on it that makes it not melt properly. You’ll end up with weird, grainy texture instead of that beautiful melty cheese situation we want.
The foil matters. Covering it for the first part of cooking traps steam, which helps the potatoes cook through. Without it, the top gets all brown and crusty while the middle stays raw. Ask me how I know.
Add Worcestershire sauce to the meat. I started doing this about a year ago when I accidentally grabbed the wrong bottle from the pantry. Added like a tablespoon to the beef while it was cooking. Everyone asked what I did different because it tasted “fancy.” It’s now a permanent addition.
When Things Go Wrong (Because They Always Do)
If your potatoes are still hard after the cook time: Put the foil back on and give it another 15-20 minutes. Your oven might run cooler than mine, or you might have cut them thicker. No shame, just more time.
If it’s too soupy: Next time, use a little less milk. Or, let it sit longer before serving. It’ll thicken up as it cools slightly.
If the top is burning but the inside isn’t done: Your oven is too hot or you’re using too high a rack. Move it to a lower rack and reduce the temp by 25°F.
If it’s bland: More salt. More garlic powder. Maybe some onion powder. Sometimes I get timid with seasonings and it just tastes like… nothing. Don’t be afraid to season it properly.
Why This Quick Weeknight Ground Beef Meal Works
This ground beef mashed potato casserole—well, it’s not quite mashed but you get the idea—has become my answer to “what’s for dinner” at least twice a week. I can prep it in the morning, stick it in the fridge, and just pop it in the oven when I get home.
My mom used to make something similar when I was a kid, though hers had cream of celery soup and I distinctly remember hating celery. This version is better. (Sorry, Mom, if you’re reading this.)
The best part? Leftovers are AMAZING. I actually think this ground beef potato skillet stovetop—wait, no, it’s baked but whatever—tastes better the next day. The flavors have time to get to know each other or something food blogger-y like that.
Making It Your Own
Once you’ve made this a few times, you can start experimenting:
- Throw in some frozen broccoli or green beans for the last 20 minutes
- Use different cheese combos (I’ve done cheddar and mozzarella—super melty and delicious)
- Add some taco seasoning to the meat for a Mexican-ish version
- Top with crispy fried onions in the last 5 minutes (my husband’s favorite)
- Use sweet potatoes instead of regular (actually really good, surprisingly)
My neighbor does this thing where she adds cream cheese to the soup mixture. Haven’t tried it yet but it’s on my list.
Serving This Easy Family Dinner Recipe
I usually just serve this with a simple side salad because, let’s be real, the casserole is pretty filling on its own. Sometimes I’ll throw some garlic bread in the oven for the last 10 minutes if I’m feeling extra.
My kids eat it with ketchup. I don’t understand it. I don’t endorse it. But they eat vegetables (the onions count, right?), so I’m not asking questions.
Final Thoughts on This Comfort Food Ground Beef Casserole
Look, this isn’t going to win any cooking competitions. It’s not Instagram-worthy unless you’ve got really good lighting. But it’s GOOD. Like, stick-to-your-ribs, makes-you-feel-like-someone-cares-about-you kind of good.
If I can make this without setting off the smoke alarm (which has only happened twice, and both times were not entirely my fault), you definitely can. Give it a shot. Let me know how it turns out!
And seriously, double the recipe and freeze half. Future you will be SO grateful when you need a quick weeknight ground beef meal and just have to reheat something.
Now I’m hungry. This always happens when I write about food.
Happy cooking! May your cheese always melt perfectly. 🙂
