Description
A hearty and comforting one-pot casserole combining ground beef, potatoes, vegetables, and melted cheddar cheese with a touch of southwestern spices. Perfect for a quick weeknight dinner that delivers wholesome flavor and satisfying creaminess.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, diced (about 4 cups)
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes, drained
- 1 can (4 oz) green chilies, drained (optional for extra heat)
Spices and Seasonings
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy and Garnish
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream (optional, for extra creaminess)
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Cook the beef: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat if necessary to keep the dish from being greasy.
- Add veggies: Stir in the chopped onion, bell pepper, and minced garlic. Cook for 3–4 minutes until the vegetables have softened and released their aromas, stirring occasionally.
- Add potatoes and seasonings: Add the diced potatoes, drained corn, diced tomatoes, and green chilies if using. Sprinkle in the paprika, chili powder, dried oregano, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer: Cover the pot and reduce the heat to low. Let the casserole cook for 15–20 minutes, stirring occasionally to prevent sticking, until the potatoes are tender and fully cooked.
- Add cheese and cream: Once the potatoes are soft, stir in the shredded cheddar cheese and sour cream if using. Continue cooking for another 2–3 minutes, stirring gently until the cheese is melted and the mixture is creamy throughout.
- Serve: Remove from heat and garnish with chopped green onions. Serve the casserole hot, optionally alongside salsa or additional sour cream for added flavor and creaminess.
Notes
- You can omit the green chilies if you prefer a milder dish.
- Sour cream adds richness but is optional for those who want a lighter version.
- For a gluten-free option, ensure canned tomatoes and corn do not contain additives with gluten.
- Leftovers can be refrigerated for 3-4 days and reheated on the stove or in the microwave.
- Add a side of fresh salad or steamed greens for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: American Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
