Description
This Healthy Loaded Beef and Potato Bake is an easy, protein-rich family dinner made with tender sliced potatoes, seasoned lean ground beef, creamy Greek yogurt, and melted cheddar cheese. A comforting, budget-friendly casserole that’s perfect for busy weeknights and meal prep.
Ingredients
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 1½–2 lb), peeled and thinly sliced (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, shredded and divided
1 cup low-sodium beef broth
Fresh parsley, chopped, for garnish
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the lean ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if needed. Season with paprika, oregano, salt, and black pepper.
4. In a medium bowl, whisk together the Greek yogurt, light sour cream, and cornstarch until smooth and creamy.
5. Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the cooked beef, half of the yogurt mixture, and half of the shredded cheddar cheese.
6. Repeat the layers with the remaining potatoes, beef, yogurt mixture, and cheddar cheese.
7. Slowly pour the beef broth evenly around the edges and over the casserole to help the potatoes cook.
8. Cover tightly with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for another 15–20 minutes, or until the potatoes are fork-tender and the cheese is melted and golden. Bake longer if necessary.
10. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley and enjoy!
Notes
• Potato Tips: Slice potatoes evenly, about ⅛ inch thick, to help them cook thoroughly.
• Ground Beef: Choose 90–93% lean ground beef for a lighter, protein-rich casserole.
• Cheese Options: Reduced-fat sharp cheddar works best, but Monterey Jack or Colby are delicious alternatives.
• Greek Yogurt: Use plain, unsweetened Greek yogurt for a creamy sauce. Slight separation during baking is possible.
• Extra Vegetables: Add cooked spinach, mushrooms, or bell peppers for additional flavor and nutrients.
• Make Ahead: Cook the beef mixture up to 2 days in advance and refrigerate until ready to assemble.
• Storage: Refrigerate leftovers in an airtight container for 3–4 days.
• Freezing: Freeze cooled portions for up to 2–3 months for best quality. The sauce and potatoes may change texture after thawing.
• Reheating: Reheat leftovers thoroughly to 165°F (74°C).
• Serving Suggestion: Pair with a fresh green salad, steamed broccoli, or roasted green beans.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg