Description
This healthy loaded beef and potato bake features tender Russet potatoes, lean ground beef, a creamy Greek yogurt sauce, and melted reduced-fat cheddar. A comforting, family-friendly casserole made with simple ingredients for an easy weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb (450 g) lean ground beef (90–93% lean)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 4 medium Russet potatoes (about 2½–3 lb total), peeled and thinly sliced (about ⅛ inch thick)
- 1 cup plain non-fat Greek yogurt
- ½ cup light sour cream
- 1 tablespoon cornstarch
- ¾ cup reduced-fat sharp cheddar cheese, divided
- 1 cup low-sodium beef broth
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven according to the recipe’s specified baking temperature. Prepare a baking dish.
- Peel the Russet potatoes and slice them into approximately ⅛-inch-thick rounds. Keep the slices uniform for even cooking.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic and cook briefly until fragrant.
- Add the lean ground beef, breaking it apart as it cooks. Season with paprika, oregano, salt, and black pepper. Cook until browned and cooked through. Drain excess fat if needed.
- In a mixing bowl, whisk together the Greek yogurt, light sour cream, cornstarch, and beef broth until smooth. Stir in part of the cheddar cheese, reserving the rest for the topping.
- Arrange a layer of sliced potatoes in the prepared baking dish. Add some of the cooked beef mixture. Continue layering the potatoes and beef.
- Pour the creamy broth mixture evenly over the casserole, allowing it to reach the potato layers.
- Sprinkle the remaining cheddar cheese over the top.
- Bake according to the supplied recipe’s temperature and timing until the potatoes are tender and the cheese is melted. Check the center with a knife and continue baking if the potatoes are still firm.
- Let the casserole rest briefly. Garnish with chopped fresh parsley and serve warm.
Notes
- Slice potatoes evenly, approximately ⅛ inch thick, to help them cook uniformly.
- Drain excess grease from the beef before assembling the casserole.
- Allow the casserole to rest briefly after baking so the creamy sauce can settle.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 65 mg
Keywords: Healthy Loaded Beef and Potato Bake, healthy beef potato casserole, ground beef and potatoes, cheesy beef potato bake, easy family dinner, high protein casserole