Nacho Beef and Potato Casserole
Dive into the ultimate comfort food with this Nacho Beef and Potato Casserole, a hearty, crowd-pleasing dish that combines crispy roasted russet potatoes, savory seasoned ground beef, and a velvety, cheesy topping. Bursting with bold Tex-Mex flavors from taco seasoning, Rotel-style diced tomatoes with green chilies, and a creamy blend of cheddar and Monterey Jack cheeses, this casserole is as easy to assemble as it is delicious. Perfect for busy weeknights or casual gatherings, it's a one-dish meal that’s ready in about an hour and guaranteed to satisfy. Serve it with a dollop of sour cream and a sprinkle of green onions for added freshness and flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 can diced tomatoes with green chilies (Rotel-style)
- 4 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- as needed sour cream (optional, for serving)
- as needed green onions, sliced (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the russet potatoes into 1-inch cubes. Toss them with olive oil, salt, and pepper in a large mixing bowl.
Spread the seasoned potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until golden brown and crispy. Remove and set aside.
While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it up with a wooden spoon. Remove any excess fat from the skillet.
Add the diced onion to the skillet with the cooked ground beef and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Mix in the taco seasoning, diced tomatoes with green chilies (including their juices), and cream cheese. Cook, stirring frequently, until the cream cheese is melted and fully incorporated into the beef mixture.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch casserole dish, layer the roasted potatoes evenly across the bottom. Spread the beef mixture over the potatoes.
Top with shredded cheddar cheese and Monterey Jack cheese, spreading evenly to cover the beef mixture.
Bake in the oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Optional: Garnish with a dollop of sour cream and sliced green onions before serving.
Nutrition Facts
Calories |
3851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.7 g | 330% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 9372 mg | 407% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 27.3 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2820 mg | 217% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 6044 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
