Cheesy Beef & Potato Casserole

Ingredients

• 1 lb (450 g) ground beef
• 3–4 medium potatoes, peeled and diced small
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz / 425 g) diced tomatoes, drained
• 1 can (15 oz / 425 g) pinto or kidney beans, drained and rinsed
• 1½ cups shredded cheddar cheese (or cheddar-jack)
• 1 tbsp olive oil
• 1½ tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• Salt & black pepper, to taste
• ¼ cup beef broth or water (optional, for moisture)
• Chopped parsley or green onions (optional, garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Cook potatoes:
   • Parboil diced potatoes in salted water for 6–8 minutes until just tender. Drain and set aside.
3. Brown the beef:
   • Heat olive oil in a skillet over medium heat.
   • Add onion and cook 2–3 minutes until softened.
   • Add garlic, cook 30 seconds.
   • Add ground beef; cook until browned. Drain excess fat.
4. Season & mix:
   • Stir in chili powder, paprika, cumin, salt, and pepper.
   • Add diced tomatoes, beans, and broth (if using). Simmer 3–5 minutes.
5. Assemble:
   • Gently fold in the potatoes.
   • Transfer mixture to baking dish and spread evenly.
6. Add cheese:
   • Sprinkle shredded cheese over the top.
7. Bake:
   • Bake uncovered for 20–25 minutes, until bubbly and cheese is melted.
8. Finish:
   • Rest 5 minutes. Garnish with parsley or green onions if desired.

Variations

• Spicier: Add jalapeños or a pinch of cayenne.
• Creamier: Stir in ¼ cup sour cream before baking.
• Veg swap: Add corn or bell peppers.
• Tex-Mex twist: Use taco seasoning and top with crushed tortilla chips.