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Cheesy Ground Beef & Potato Casserole Recipe

Cheesy Ground Beef & Potato Casserole Recipe
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★★★★★

5 from 22 reviews

This Cheesy Ground Beef & Potato Casserole is a hearty and flavorful dish featuring tender chunks of beef chuck roast slow-cooked with dried chilies, aromatic spices, and a rich tomato-beef broth. Layered with sliced potatoes and topped with melted cheese, this casserole combines robust Mexican-inspired flavors and comforting textures perfect for a satisfying family meal.

Ingredients

Scale

Beef and Sauce Ingredients

  • 3 pounds beef chuck roast, cut into large chunks
  • 3 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 onion, quartered
  • 4 garlic cloves
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1 teaspoon salt

Potato and Cheese Layer

  • 4 large potatoes, peeled and sliced thin
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese

Additional Ingredients

  • 2 tablespoons olive oil (for sautéing)
  • Fresh cilantro for garnish (optional)
  • Black pepper to taste

Instructions

  1. Prepare the chilies: Toast the guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes to soften.
  2. Make the chili sauce: In a blender, combine the soaked chilies, quartered onion, garlic cloves, diced tomatoes, beef broth, apple cider vinegar, dried oregano, ground cumin, salt, and bay leaves. Blend until smooth.
  3. Cook the beef: Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast chunks on all sides, then pour the chili sauce over the meat. Bring to a simmer, cover, and cook on low heat for about 2 to 2.5 hours until the beef is very tender and shreds easily.
  4. Shred the beef: Remove the beef from the pot and shred it using two forks. Remove and discard the bay leaves from the sauce. Return the shredded beef to the sauce and mix well.
  5. Prepare the casserole: Preheat your oven to 375°F (190°C). In a greased casserole dish, layer half of the thinly sliced potatoes evenly on the bottom. Spread half of the beef mixture over the potatoes, then sprinkle with a mixture of half the cheddar and Monterey Jack cheese. Repeat with the remaining potatoes, beef, and cheese.
  6. Bake the casserole: Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
  7. Serve: Let the casserole rest for 10 minutes before serving. Garnish with fresh cilantro if desired. Serve hot as a comforting and flavorful main dish.

Notes

  • For extra spice, add a jalapeño or chipotle pepper to the chili sauce blend.
  • You can substitute ground beef if you prefer a quicker cooking time, but slow-cooked chuck roast yields the best texture and flavor.
  • Using Yukon Gold potatoes will provide a creamier texture, but russet potatoes work well too.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Ensure chilies are properly soaked to avoid any bitterness in the sauce.

Nutrition

Keywords: ground beef casserole, cheesy potato casserole, slow cooked beef, Mexican beef casserole, comfort food, beef and potatoes, guajillo chili recipe

Find it online: https://spatulaqueen.com/cheesy-ground-beef-and-potato-casserole-recipe-2/