Ground Beef and Potato Tomato Casserole
This Ground Beef and Potato Tomato Casserole is the kind of dinner that feels simple, filling, and really satisfying. You get golden potatoes on the bottom, a savory tomato ground beef layer on top, and just enough melted mozzarella to bring everything together.
I like browning the potatoes first because they get so much more flavor than they would if they went straight into the oven. While they’re in the baking dish, the beef cooks separately in a rich tomato beef sauce, then everything gets layered together for a quick finish in the oven. The potatoes stay tender with golden edges, making this an easy family dinner that feels cozy without being complicated.
If you love easy, comforting ground beef dinners, try my Creamy Tomato Ground Beef and Rice Skillet or this cozy Creamy Ground Beef Orzo. And if you’re looking for more simple ways to cook with potatoes, you can browse all of my Potato Recipes.
Why This Recipe Works
Browning the potatoes first makes a big difference here. They get golden around the edges and pick up much more flavor before going into the baking dish, so they don’t taste plain underneath the beef.
The ground beef is simmered in a seasoned tomato sauce until rich and savory, then spread over the potatoes while everything is still hot. I also like that this version skips canned soup and uses a simple tomato beef sauce instead, so the casserole stays hearty and flavorful without feeling too heavy. A light layer of mozzarella melts over the top for an easy, satisfying finish.
Quick Look at the Ingredients
- Potatoes: Cut them into medium-thick pieces so they can develop golden edges in the skillet while staying tender inside.
- Ground beef: The hearty base of the casserole and what gives the tomato layer its rich, savory flavor.
- Onion and garlic: Add plenty of flavor to the ground beef as it cooks.
- Tomato passata: Gives the beef mixture a smooth, rich tomato sauce that spreads easily over the potatoes.
- Paprika and oregano: Simple seasonings that add warmth and extra flavor to both the potatoes and the beef filling.
- Salt and black pepper: The potatoes are seasoned after browning, while the beef mixture is finished with salt after simmering.
- Sugar: Added at the end with the salt to balance the acidity of the tomato sauce without making it taste sweet.
- Green onions: Stirred into the finished beef mixture for a fresh little bite.
- Mozzarella: A light layer melts over the top and gives the casserole an easy oven-baked finish.
How to Make Ground Beef and Potato Tomato Casserole
This ground beef and potato bake comes together in three simple parts: brown the potatoes until golden, cook the beef in a seasoned tomato sauce, then layer everything in a baking dish and finish it in the oven.
Cut the potatoes. Peel the potatoes and cut them into medium-thick pieces, keeping them fairly even in size so they cook at the same rate. Avoid slicing them too thin, since you want them to stay tender inside while still getting those golden edges in the skillet.
Brown the potatoes. Heat 4 tablespoons of oil in a large skillet over high heat. Add the potatoes and cook for about 12 minutes, turning occasionally, until golden around the edges. Season with paprika, oregano, black pepper, and salt, then transfer them to a baking dish.
Cook the ground beef. Brown the ground beef in the skillet, then add the onion with 2 tablespoons of oil and cook until softened. Stir in the minced garlic and cook for about 1 minute.
Make the tomato sauce. Pour in the passata and add the paprika, oregano, and black pepper. Stir in 1/3 cup of water, cover, and simmer for 10 minutes, until the tomato beef sauce is rich and flavorful.
Finish the beef mixture. Remove the lid and stir in the sugar, salt, and chopped green onions.
Assemble the casserole. Spoon the tomato ground beef mixture over the potatoes and gently spread it into an even layer. Sprinkle the mozzarella over the top.
Bake. Bake at 400°F (200°C) for about 10 minutes, until the cheese is melted and lightly golden.
Pro Tips
- Don’t slice the potatoes too thin. Medium-thick pieces hold their shape better and give you tender centers with golden edges after frying and baking.
- Use fairly high heat for the potatoes. You want them to brown in the skillet instead of slowly steaming and turning soft.
- Let the tomato beef mixture simmer. Those 10 minutes give the sauce time to thicken slightly and develop a deeper, more savory flavor.
- Add the salt and sugar at the end. Once the sauce has simmered, it’s easier to balance the tomato flavor without over-seasoning it.
- Keep the mozzarella layer light. Just enough cheese gives this easy ground beef dinner a melted finish without hiding the potato and tomato-beef layers underneath.
Variations and Substitutions
- Ground beef: Lean or regular ground beef both work well in this casserole. If there is a lot of excess fat in the skillet, spoon some off before adding the onion.
- Tomato passata: Crushed tomatoes are a good substitute if needed, although they will give this tomato-based casserole a slightly chunkier texture.
- Mozzarella: You can use cheddar, Monterey Jack, or a mozzarella-cheddar blend for a little more flavor on top.
- Potatoes: Yukon Gold or another all-purpose potato works especially well because the pieces brown nicely and hold their shape in a potato casserole.
- For a little heat: Add a pinch of red pepper flakes to the tomato ground beef mixture along with the other seasonings.
What to Serve With Ground Beef and Potato Casserole
This hearty ground beef casserole is filling enough to serve on its own, so I like to keep the sides simple. A crisp green salad, roasted vegetables, or something fresh and tangy balances the rich tomato beef and tender potatoes really well.
Steamed green beans, broccoli, or a simple cucumber salad are also great choices if you want to turn this potato casserole into an easy family dinner without making the meal feel too heavy.
Storage and Reheating
Store leftover ground beef casserole in an airtight container in the refrigerator for up to 3 to 4 days. The tomato beef stays flavorful, and the potatoes hold up well enough for an easy lunch or dinner the next day.
For the best texture, reheat the potato casserole in the oven or air fryer until hot. The microwave works too, although the potatoes will be a little softer.
Frequently Asked Questions
Do I need to cook the potatoes before making a ground beef and potato casserole?
Yes. Browning the potatoes first gives them much better flavor and helps them keep their texture once the casserole goes into the oven.
Can I make this ground beef and potato casserole ahead of time?
Yes. You can prepare the potatoes and tomato ground beef mixture ahead of time, assemble the casserole, cover it, and refrigerate until you’re ready to bake. Add the mozzarella just before it goes into the oven.
What are the best potatoes for a ground beef casserole?
Yukon Gold or another all-purpose potato works especially well because the pieces brown nicely, stay tender, and hold their shape without falling apart.
Can I use crushed tomatoes instead of passata?
Yes. Crushed tomatoes are a good substitute, but the sauce will be slightly chunkier than the smooth tomato beef sauce you get with passata.
How do I know when the casserole is ready?
Since the potatoes and ground beef are already cooked, the casserole only needs a short time in the oven. It’s ready when everything is hot and the mozzarella is melted and lightly golden on top.
Final Thoughts
If you’re looking for an easy ground beef dinner that feels a little different from the usual casserole, this one is definitely worth making. The golden potatoes, rich tomato beef sauce, and light layer of melted mozzarella come together into a simple, hearty family meal that’s cozy without feeling too heavy.
Ground Beef and Potato Tomato Casserole
Ingredients
For the Potatoes
- 2 lb (900 g) potatoes, cut into medium-thick pieces
- 4 tablespoons oil
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/3 teaspoon black pepper
- 1/3 teaspoon salt
For the Ground Beef Tomato Mixture
- 1 lb (450 g) ground beef
- 1 small onion chopped
- 2 tablespoons oil
- 3 garlic cloves minced
- 2 cups tomato passata
- 3/4 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/3 cup (100 ml) water
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2 green onions chopped
For the Topping
- 3.5 oz (100 g) mozzarella, shredded
Instructions
- Cook the potatoes. Heat 4 tablespoons of oil in a large skillet over high heat. Add the potatoes and cook for about 12 minutes, turning occasionally, until golden around the edges.
- Season the potatoes. Add the paprika, oregano, black pepper, and salt. Toss well to coat, then transfer the potatoes to a baking dish and spread them into an even layer.
- Brown the ground beef. Add the ground beef to the skillet and cook until browned.
- Add the onion. Add the chopped onion and 2 tablespoons of oil. Cook with the ground beef until the onion softens.
- Add the garlic. Stir in the minced garlic and cook for about 1 minute.
- Make the tomato sauce. Pour in the tomato passata. Add the paprika, black pepper, and oregano, then stir everything together.
- Simmer. Pour in 1/3 cup plus 1 tablespoon of water. Cover the skillet and simmer for 10 minutes.
- Finish the beef mixture. Remove the lid and stir in the sugar, salt, and chopped green onions.
- Assemble the casserole. Spoon the tomato ground beef mixture over the potatoes. Spread it evenly over the top and gently press it down.
- Add the mozzarella. Sprinkle the shredded mozzarella evenly over the beef layer.
- Bake. Bake at 400°F (200°C) for about 10 minutes, until the casserole is hot and the mozzarella is melted and lightly golden.
Notes
- Cut the potatoes into medium-thick pieces rather than very thin slices so they hold their shape after frying and baking.
- Keep the skillet fairly hot while cooking the potatoes so they brown instead of steaming.
- The sugar is added at the end to balance the acidity of the tomato sauce, not to make the sauce sweet.
- Crushed tomatoes can be used instead of passata, but the sauce will have a chunkier texture.
- Cheddar, Monterey Jack, or a mozzarella-cheddar blend can be used instead of mozzarella.
