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overhead view of The Perfect Oven Baked Ground Beef Casserole with Tomato Sauce
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
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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 (9x13 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.

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