This hearty Mexican Ground Beef and Potato Casserole is layered with tender potatoes and savoury, seasoned ground beef.

The potatoes cook to soft, melt-in-your-mouth perfection, soaking up every bit of flavor.

A cheesy topping melts into a gooey, irresistible layer.

Subtle heat from spices gives it a gentle kick without overpowering.

It’s a comforting, crowd-pleasing meal perfect for busy weeknights.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Mexican Ground Beef and Potato Casserole I cut up some potatoes into bite size pieces.  I left the skins on.

Next I greased a large casserole dish.

I melted some butter in the microwave on low heat.

Then I added a packet of gluten free taco seasoning to the melted butter and gave it a good stir.

After spreading the cut up potatoes in the prepared casserole I poured the melted butter over top of the potatoes.

Then I stirred the potatoes to coat them all in the seasoned butter.

Next I placed the uncovered casserole into the preheated 425F oven for 40 minutes.

While the potatoes were cooking I put a bit of olive oil into a frying pan on medium heat.

Then I added some ground beef to the heated pan.  I broke it up while it cooked.

While the meat was cooking I chopped up some yellow onion.

I also chopped up a red pepper.

Next I grated up some Monterey Jack cheese.

I continued breaking up the ground beef until it was barely pink.

Then I stirred in the yellow onion and continued cooking until the meat was done and the onions were soft.

After 40 minutes I removed the potatoes from the oven and gave them a quick stir before returning them to the oven for another 5 minutes.

While the potatoes finished cooking I added the red peppers and some salsa to the meat in the frying pan.  I stirred well to combine the ingredients.

Once combined I removed the potatoes from the oven again and spread the meat mixture on top of the potatoes.

Then I sprinkled the grated cheese on top of the meat.

Next I put the uncovered casserole back in the oven to bake for 15 minutes... 

...or until cheese was browning and bubbling.  Then I removed the casserole from the oven.

Mexican Ground Beef and Potato Casserole bakes into a bubbling, golden-topped masterpiece.

Layers of ingredients create a beautifully rustic and homey presentation.

Juicy beef and tender potatoes come together in perfect harmony.   

Each bite is packed with bold Mexican-inspired flavors and comforting textures.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Casserole Recipes You Will Love...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Mexican Ground Beef and Potato Casserole:

• 4 potatoes sliced (Yukon Gold or Russet work best)
• 4 tablespoon butter
• 24g packet gluten free taco seasoning
• 1 tablespoon olive oil
• 1 lb lean ground beef
• ½ cup yellow onion diced
• 1 red pepper, chopped
• 2 cups salsa of choice
• 1 ½ cups shredded Monterey Jack cheese

How to Make Mexican Ground Beef and Potato Casserole:

1. Preheat oven to 425F and grease a large casserole.
2. Wash potatoes.  Leave skins on and cut into bite size pieces.
3. Spread potatoes into the prepared casserole.
4. Melt butter in microwave on low power.
5. Stir the taco seasoning into the melted butter.
6. Pour the melted butter over the potatoes in the casserole dish and stir to coat.
7. Bake the potatoes uncovered for 40 minutes.
8. While potatoes baking. Place the olive oil into a frying pan over medium heat.
9. Brown and crumble the ground beef.
10. Dice the yellow onion and the red pepper.
11. When meat still a little pink add the diced onion to the frying pan.
12. After 40 minutes remove potatoes from oven and give a quick stir.  Return to oven to continue baking for another 5 minutes.
13. Once beef browned and onions soft add the chopped pepper and salsa to the frying pan and stir to combine.
14. Pour the meat mixture over top of the potatoes and spread evenly.
15. Grate the cheese and sprinkle it over the meat mixture.
16. Bake uncovered in the 425F oven for 15 minutes.
17. Remove from oven.
18. Serve and Enjoy!

FAQs:

What should I serve with Mexican ground beef and potato casserole?

Mexican ground beef and potato casserole is hearty and filling, so the best sides are fresh, light, and full of contrast to balance it out. Here are some great options:

Fresh & Crisp Sides

• A simple green salad with a lime vinaigrette adds brightness and cuts through the richness.

• Shredded lettuce topped with tomatoes, cucumber, and avocado keeps things fresh and crunchy.

• A cabbage slaw with a tangy dressing brings a crisp, refreshing bite.

Classic Mexican-Inspired Sides

• Fluffy Mexican rice adds a flavorful, comforting companion.

• Creamy refried beans make the meal extra satisfying.

• A scoop of guacamole adds richness and a cool contrast.

• salsa or pico de gallo gives a fresh, zesty kick.

Veggie Sides

• Roasted or grilled peppers and onions add smoky sweetness.

• Buttered or Mexican-style street corn (elote-inspired) brings a sweet and savory pop.

• Black beans with a squeeze of lime are simple and flavorful.

Toppings to Serve Alongside

• Sour cream or Greek yogurt for a creamy finish

• Shredded cheese for extra indulgence

• Fresh cilantro and lime wedges for brightness

• Sliced jalapeños if you want a little heat

Bread & Extras

• Warm gluten free tortillas (flour or corn) are perfect for scooping up every bite

• Crunchy tortilla chips for texture and fun

If you want to round it out with dessert, something light and citrusy (like lemon or lime bars) pairs really well after this kind of rich, savoury meal.

How do I store Mexican ground beef and potato casserole?

Storing Mexican ground beef and potato casserole is simple and helps keep those bold, cozy flavors tasting great for days.

In the Fridge

Let the casserole cool to room temperature before storing. Cover the dish tightly with foil or transfer portions into airtight containers. It will keep well in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious.

In the Freezer

This casserole freezes beautifully. Once cooled, wrap the whole dish tightly in plastic wrap and foil, or store in freezer-safe containers. It can be frozen for up to 2–3 months. For best results, portion it out so you can reheat only what you need.

Reheating

Reheat in the oven at 350°F (175°C) until warmed through, covering with foil to prevent drying out. Individual portions can be reheated in the microwave for a quick and easy meal. If it seems a little dry, add a spoonful of salsa or a splash of broth before reheating.

Helpful Tips

• Store toppings like sour cream, guacamole, and salsa separately for best freshness.

• Label frozen portions with the date so you know when to use them.

• If your casserole contains cheese, expect a slightly softer texture after freezing—but still delicious!