Satisfying Ground Beef Potatoes

My family leans on this hearty ground beef and potato bake whenever we need a quick comfort meal. The mix of zesty meat, soft spuds, and melty cheese comes together as a filling one-pan dinner that always gets everyone rushing to grab a seat.

I whipped up this dish during one crazy-busy season when I needed something filling that would last us several nights. My hubby took one bite and called it a winner, and now it's our favorite for casual get-togethers with company.

Ingredients

• Ground beef: delivers rich taste, grab 80/20 for the right fat balance without excess grease
• Potatoes: go with Russets or Yukons since they maintain structure while soaking up the yummy juices
• Onion: brings natural sweetness and layers; yellow ones offer just the right flavor balance
• Garlic: stick with real cloves for that bold kick that powder just can't deliver
• Cheddar cheese: pick sharp varieties for bigger flavor punch; shred it yourself to avoid clumping agents
• Sour cream: creates that dreamy binding texture; don't skimp with low-fat versions
• Beef broth: provides moisture and boosts meaty notes; grab low-sodium to control the salt yourself
• Olive oil: for cooking the veggies; regular works fine here
• Salt: brings out all the other tastes; kosher salt spreads more evenly
• Black pepper: grind it fresh for better aroma and zip
• Dried thyme: adds earthy notes that work magic with beef
• Paprika: gives subtle warmth and color; try either regular or smoky versions

Step-by-Step Instructions

Prep Your Ingredients:

Cut potatoes into same-sized half-inch chunks so they cook at the same rate. Finely chop your onion and mince the garlic thoroughly since they'll build your flavor base. Getting everything ready first makes cooking way smoother.

Create The Flavor Base:

Warm olive oil in a big pan until it glistens but isn't smoking. Toss in onions and cook about 4 minutes till they turn clear and soft. Add garlic just for the last 30 seconds so it won't burn. This combo will make your whole dish taste amazing.

Brown The Beef:

Toss ground beef into your pan, breaking it into tiny bits with your spoon. Scatter all your spices evenly over the meat. Cook till totally browned with no pink spots left, around 5 minutes. Those stuck bits on the pan bottom are packed with flavor.

Deglaze And Reduce:

Pour in your beef broth, stirring right away to scrape up those tasty browned bits. Let everything bubble gently for 3 minutes to thicken slightly. The liquid should cook down by about a third.

Combine Components:

In a big bowl, carefully mix your meat mixture with the raw diced potatoes. The hot meat starts to soften the spuds. Mix in the sour cream and half your cheese, stirring until everything's coated. It should look creamy but not watery.

Bake To Perfection:

Dump everything into a 9x13 baking dish, spreading it flat. Sprinkle the rest of your cheese on top. Cover with foil, making sure it's sealed tight so the potatoes can steam properly. Bake covered then uncovered until potatoes feel tender when poked and cheese is bubbly and golden.

Pin

The hidden gem in this dish is definitely the paprika. My grandma always tossed it into her potato recipes, and that gentle warmth turns an ordinary casserole into something you'll crave again and again. I still smile when my little boy asked "what's that special flavor?" after his first taste, knowing our family tradition lives on.

Make It Your Own

This dish is super flexible depending on what your crew likes. Try throwing in a cup of frozen veggie mix when mixing everything for extra color and nutrients. Want a Mexican spin? Swap out thyme for taco seasoning and top with pepper jack cheese instead. Going Italian? Mix in some Italian herbs and a cup of pasta sauce before popping it in the oven.

Storage and Leftovers

This bake stays good in the fridge for up to four days if you keep it sealed tight. When warming it up, splash in a spoonful of water or broth to keep it from drying out. It actually tastes better the next day after the flavors mingle more, making it perfect for busy weeks. Cut into portions and wrap well in foil before putting in freezer bags, and it'll last about three months in the freezer.

Serving Suggestions

Though this works as a standalone meal, pairing it with a basic green salad with tangy dressing creates a nice balance. When friends come over, set out small dishes of extras like chopped green onions, extra sour cream, or hot sauce so everyone can jazz up their own portion. During winter, grab some crusty bread to soak up all that tasty sauce for the ultimate comfort dinner.

Pin

Recipe FAQs

→ Can I make this dish in advance?

Absolutely! You can put everything together right up until you need to bake it, wrap it tightly in foil, and keep it in the fridge for a day. When you're ready to cook, just add about 10-15 extra minutes to the covered baking time since everything will be cold from the refrigerator.

→ What can I use instead of sour cream?

Greek yogurt works great as a swap for sour cream and gives you that tangy flavor with less fat. Like we mentioned in the notes, you can also try cream cheese or heavy cream if you want something even richer.

→ Do I have to cook the potatoes beforehand?

You don't need to cook them first if you cut your potatoes into small, even cubes around 1/2 inch size. The time in the oven will get them tender. If you want bigger potato chunks, you might want to boil them for about 5 minutes first.

→ What vegetables go well with this?

Lots of options work great here like peas, carrots, corn, bell peppers, or broccoli. You can toss frozen veggies right into the mix, but if you're using fresh ones, it's better to cook them briefly with the onions first before mixing everything together.

→ Can I freeze what's left over?

You sure can. This freezes really well. Just put cooled portions in containers that won't let air in and freeze them for up to 3 months. When you want to eat them, let them thaw in the fridge overnight and warm them up in a 350°F oven for about 20-25 minutes until they're hot all the way through.

→ What herbs can replace thyme?

Rosemary, oregano, or an Italian seasoning mix would all taste great with these flavors. Fresh herbs are fine too, just remember to use three times more than you would dried herbs for the same flavor impact.