Ground Beef and Potato Casserole with Tomato Sauce

I love this ground beef and potato casserole — it’s sort of a cross between a lasagna and shepherd’s pie, and I’m honestly obsessed. It’s easy to make, really filling, and it’s one of those recipes I always come back to when I want something cozy but not complicated.

The base is seasoned ground beef cooked down with tomato sauce, onions, and soft bell peppers. I scatter a handful of shredded mozzarella over the beef before layering the potatoes — then a little more cheese on top so it melts into the edges. It gives it that lasagna vibe without the pasta.

If you’re on a low-carb kick, I’ve swapped the potatoes for cauliflower steak bites and it's delish — just bake it the same way.

Why I Love This Recipe

• It’s layered like lasagna, but way easier to put together.
• The beef cooks in one pan with the sauce and veggies.
• It reheats really well, so it’s perfect for lunch the next day.

Prep First!

• Preheat the oven.
• Slice the potatoes into thin rounds.
• Dice the onion and bell pepper.
• Mince the garlic.
• Shred enough mozzarella for two layers — under and over the potatoes.
• Set out your baking dish and have foil nearby (you’ll cover it for part of the bake).

What You’ll Need (With Subs)

• Ground beef — use 85/15 for flavor, or 90/10 if you want it leaner
• Onion — yellow or white
• Bell pepper — red, orange, or yellow
• Garlic — minced
• Tomato sauce — plain or lightly seasoned
• Yukon Gold or other waxy potatoes — thinly sliced
• Mozzarella cheese — shredded, enough for two layers
• Olive oil or avocado oil — for cooking the veg
• Fried oregano — for a deeper flavor
• Salt
• Optional: smoked paprika, black pepper, or chili flakes for heat

How to Make This Ground Beef and Potato Casserole with Tomato Sauce

1. Heat a skillet and cook the ground beef until browned.
2. Add the onion, bell pepper, and garlic, and cook until softened.
3. Stir in the tomato sauce and season to taste. Let it simmer briefly.
4. Spread the beef mixture evenly into a baking dish.
5. Sprinkle a layer of shredded mozzarella over the beef.
6. Layer the thin potato slices on top, overlapping slightly.
7. Sprinkle the remaining cheese over the potatoes.
8. Cover with foil and bake until the potatoes are tender, then uncover and broil to melt and brown the top.

How I Like to Serve It

I let it cool for a few minutes so the layers can settle, then slice it into squares and serve with something green on the side.

A simple salad or even some steamed green beans works. If I’m packing it up for later, I just keep the slices in individual containers and reheat as needed — still holds up great.

What to Serve With This

When I make this casserole, I usually pair it with something simple and warm — just enough to round out the plate.

• Pull-apart pepperoni and cheese garlic bread, which is great for scooping up the extra sauce.
• Cucumber feta salad with lemon greek vinaigrette, for something crisp and fresh to balance out the casserole.

If You Like This Then You’ll Love

• Filipino-style adobo chicken and coconut rice bowl, with a sweet and salty sauce that bakes in the oven.
• Street corn chicken rice bowl, with grilled corn, juicy chicken, and a squeeze of lime.
• Baked orange honey-ginger chicken and rice bowl, if you want something saucy but a little lighter.

I love hearing what you’re making. Let me know if you tried this ground beef and potato casserole — or if you added your own twist. I’m always curious how others layer it.

Olga

Ground Beef and Potato Casserole with Tomato Sauce

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This ground beef and potato casserole is made with a tomato-based beef layer, thin-sliced potatoes, and melty mozzarella baked until golden.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1½ lbs ground beef 85/15 (fattier) or 90/10 (leaner)
• 1 small yellow onion diced
• 1 bell pepper red, orange, or yellow, diced
• 4 cloves garlic minced
• 1 15 oz can organic tomato sauce
• 3 medium Yukon Gold potatoes thinly sliced
• 2 cups shredded mozzarella cheese
• pinch salt
• ½ tsp dried oregano optional
• ½ tsp smoked paprika, black pepper, or chili flakes optional

Equipment

• 1 Cutting Board
• 1 Sharp knife or mandoline
• 1 Large Skillet
• 1 Mixing Spoon
• 1 Baking Dish (9×13 works well)
• 1 Foil Or baking dish cover
• 1 Measuring Cups and Spoons

Method

 

1. Prep: Preheat the oven to 375°F, thinly slice the potatoes, dice the onion and bell pepper, and shred the cheese.
2. Add the ground beef to a skillet over medium heat and cook until browned, breaking it up as it cooks.
3. Add the onion, bell pepper, spices, and garlic directly to the pan with the rendered fat and cook for 4–5 minutes until softened.
4. Stir in the can of tomato sauce, salt, and any optional seasonings, then simmer on low for 5 minutes.
5. Spread the beef mixture into a baking dish and sprinkle half of the mozzarella cheese over the top.
6. Layer the sliced potatoes evenly over the beef and cheese in a slightly overlapping pattern.
7. Top the potatoes with the remaining mozzarella cheese.
8. Cover the dish with foil and bake for 30–35 minutes until the potatoes are tender.
9. Uncover and broil for 3–5 minutes until the cheese is golden and bubbling; watch closely.
10. Let rest for 10 minutes before slicing and serving.

Notes

Helpful Tips

• No oil needed — the beef releases enough fat to cook the vegetables.
• Use waxy potatoes like Yukon Gold so they hold their shape.
• Slice the potatoes evenly for even baking.
• Let the casserole rest before slicing so everything holds together.
• Great for leftovers — reheat in the oven or a skillet.

Tried this recipe?

Let us know how it was!