With lightly spiced meat, a rich, creamy cheese sauce and a crispy potato base, this Beef and Cheese Potato Bake makes an entire, tasty meal in one dish. Despite all the indulgent goodness, this casserole also makes a light, nutritious meal that freezes and reheats well for your versatile needs.
Now, I, unlike that unfortunate dating prospect, trust my readers to understand the contents of a dish without needing someone to spell it all out quite so plainly. In truth, though, all you really need to understand for this one is that it’s delicious. That and the fact that you need to try it ASAP.
Beef and Cheese Potato Bake Recipe
Ingredients
- 20 oz refrigerated shredded potatoes, I used Bob Evans Brand
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt + pepper
- 2 tablespoons flour
- 2 cups skim milk
- 8 oz low-fat cheddar cheese
- ½ cup onion minced
- 2 bell peppers seeded and chopped
- 3 cloves garlic minced
- About 1 lb lean ground beef
- 1 tablespoon chipotle or creole seasoning optional
Instructions
- Step 1 Preheat oven to 375 degrees. Spray a 9 x 13 casserole dish with cooking spray
- Step 2 In a medium bowl, combine potatoes, 2 tablespoons of olive oil, garlic powder, onion powder, salt and pepper. Mix well
- Step 3 Pour potato mixture into prepared casserole dish, pressing down to create a crust along the bottom and sides of the dish
- Step 4 Bake in preheated oven for 35 minutes, edges should be browned and crisp
- Step 5 While potatoes are cooking, heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat
- Step 6 Stir in flour until well combined, then pour in milk. Stir to combine then heat for about 3 minutes until milk is fully warmed
- Step 7 Add cheese and continue to stir over medium heat until it is fully melted. Season with salt and pepper then set aside
- Step 8 Spray a skillet with cooking spray. Add onion, peppers and garlic. Cook until vegetables begin to soften, about 3 minutes
- Step 9 Add ground beef to the skillet. Use a spoon to break up the meat until it is fully cooked and mixed with the vegetables, about 5 minutes. Season with salt, pepper and Cajun seasoning as desired
- Step 10 Pour meat mixture over cooked potato crust and spread evenly. Top with cheese sauce, make sure that all of the meat is covered by sauce
- Step 11 Bake in preheated oven for an additional 15 minutes until edges are bubbling
NOT-SO-PRO TIPS
Refrigerated, shredded potatoes are the Supermarket’s best kept secret! They’re usually kept near the meats and oven ready meals (chicken nuggets, mashed potatoes, etc.) but ask a clerk if you can’t find them, they’re virtually everywhere and are so good to have on hand.
This dish can seem overwhelming with the long bake time but I usually use the time that the potatoes are cooking to make the meat and cheese mixtures. That way, once they’re done, everything is ready to assemble and be ready in 15 minutes.
I generally eat one or 2 servings of this in a given week and then freeze the rest. I wrap individual portions in plastic wrap and tin foil and store in a labeled freezer bag. To reheat, leave a portion to thaw in the fridge overnight or for a few hours and then heat in the microwave, toaster oven or stove.
Other Articles
Italian Sausage Stuffed Pepper Recipe To Check In 2023
2 Ingredient Dough Icing Stuffed Cinnabombs Recipe
