Baked Potato and Ground Beef Casserole
Layered casserole with seasoned ground beef sandwiched between crispy-edged potato slices, topped with melted mozzarella and fresh tomatoes. Aromatic beef is built on garlic, mint, and paprika for warmth. Comfort food for weeknight dinners or casual gatherings. This version layers rather than mixes, creating textural contrast and even cooking.
Ingredients
- 1 lb ground beef
- ½ onion, chopped
- 2 garlic cloves, crushed
- parsley, chopped(optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- ½ teaspoon dehydrated mintfresh mint1:3herb swap
add after baking to preserve brightness
- 2 ¼ lb potatoes, thinly sliced
- 1 ¾ cups mozzarella cheese, grated
- 5 grape or cherry tomatoes
- 1 tablespoon salt, for potatoes
- 3 tablespoons oil or olive oil
Instructions
- 1
Combine ground beef with salt, black pepper, paprika, dehydrated mint, onion, garlic, and parsley. Mix thoroughly until seasoning is fully incorporated. Set aside.
- 2
Toss potato slices with salt and oil until evenly coated. Set aside.
- 3
Lightly oil a baking sheet and spread oil across the entire surface.
- 4
Arrange half the potato slices in a single layer on the sheet.
- 5
Spread the beef mixture evenly over the potatoes.
- 6
Layer remaining potato slices on top of the beef.
- 7
Bake at 400°F for 30 to 40 minutes.
- 8
Remove from oven. Sprinkle parsley over the top, then distribute mozzarella evenly.
- 9
Halve the tomatoes and arrange in two rows across the casserole.
- 10
Bake at 400°F for another 20 minutes.
- 11
Serve hot.
Tips
Slice potatoes uniformly with a mandoline or sharp knife so they cook evenly and develop crispy edges where they contact the pan.
Don't skip mixing the beef thoroughly before layering; this distributes seasonings throughout rather than creating pockets of concentrated spice.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 180C until warmed through, 15-20 minutes.
Assemble entire casserole, cover tightly, and refrigerate up to 12 hours before baking. Add 5-10 minutes to first baking stage.
Hot, directly from the baking sheet. Pairs with a simple green salad and crusty bread.
Common Mistakes
Cut potatoes too thick to avoid extended baking or undercooked centers.
Don't skip the beef seasoning step to avoid bland, unevenly flavored meat throughout.
Substitutions
FAQ
Can I assemble this ahead?
Yes. Build the casserole, cover, and refrigerate up to 12 hours. Add 5-10 minutes to the first baking stage since it will be cold from the fridge.
What if my potatoes are still firm after the first bake?
Slice thinner next time, or increase the first bake to 45 minutes. Thinner slices cook faster and crisp edges better.
Can I freeze this?
Freeze unbaked casserole tightly wrapped for up to 2 months. Bake from frozen, adding 15-20 minutes to each stage and checking doneness.