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Cheesy Ground Beef & Potato Casserole Recipe

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

5.1 from 29 reviews

This Cheesy Ground Beef & Potato Casserole is a hearty and comforting dish combining tender chunks of beef chuck roast simmered in a rich, flavorful sauce made with dried guajillo and ancho chilies, aromatic spices, and diced tomatoes. Layered with tender potatoes and topped with melted cheese, this casserole offers a perfect balance of smoky, savory, and tangy flavors ideal for a satisfying family dinner.

Ingredients

Scale

Beef and Sauce

  • 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

Additional Ingredients

  • 4 large potatoes, peeled and thinly sliced
  • 2 cups shredded cheddar cheese or Mexican blend cheese
  • 2 tablespoons olive oil or butter (for greasing the baking dish)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Chili Sauce: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Then soak them in hot water for about 15 minutes to rehydrate. Drain and blend the chilies with diced tomatoes, garlic, onion, apple cider vinegar, oregano, cumin, and salt until smooth to make the sauce.
  2. Cook the Beef: In a large pot or Dutch oven, brown the beef chuck roast chunks over medium-high heat until evenly seared. Add the chili sauce, beef broth, bay leaves, and pepper. Bring to a boil, then reduce heat to low and simmer covered for about 2 to 2.5 hours until the beef is tender and breaks apart easily.
  3. Shred the Beef: Remove the beef chunks from the sauce and shred them using two forks. Remove bay leaves from the sauce and stir the shredded beef back in to combine.
  4. Prepare the Potatoes: Preheat the oven to 375°F (190°C). Grease a large casserole dish with olive oil or butter. Layer half of the sliced potatoes on the bottom of the dish.
  5. Assemble the Casserole: Spread half of the shredded beef and sauce mixture over the potato layer. Sprinkle with half of the shredded cheese. Repeat with the remaining potatoes, beef, and cheese layers.
  6. Bake the Casserole: Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is browned and bubbly and the potatoes are fully cooked through.
  7. Serve: Let the casserole stand for 10 minutes before serving. This allows it to set and enhances the flavors.

Notes

  • If fresh potatoes are unavailable, frozen thin-sliced potatoes can be used but may require a longer baking time.
  • Adjust chili quantity based on heat preference; remove seeds carefully to control spiciness.
  • For a creamier casserole, a layer of sour cream or crema can be added between the layers.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
  • This recipe can be adapted to use ground beef for a quicker preparation.

Nutrition

Keywords: beef casserole, cheesy casserole, guajillo chili, ancho chili, beef chuck roast, comfort food, Mexican casserole, beef and potato bake

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