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Healthy Loaded Beef and Potato Bake

Healthy Loaded Beef and Potato Bake for Cozy Family Nights

Healthy Loaded Beef and Potato Bake is a nutritious, high-protein casserole perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 tablespoon Olive Oil Adds flavor and helps sauté vegetables; avocado oil is a good substitute.
  • 1 medium Onion Choose yellow or white onion for the best results.
  • 3 cloves Garlic Minced for even distribution.
  • 1 pound Lean Ground Beef Opt for 90-93% lean for lower fat content.
  • 1 teaspoon Paprika Smoked paprika gives a different flavor profile.
  • 1 teaspoon Dried Oregano Italian seasoning can be a flavorful alternative.
  • Salt and Black Pepper Essential seasonings to enhance flavors; adjust to taste.
  • 4 medium Russet Potatoes Yukon Gold can also be used.
  • 1 cup Plain Non-Fat Greek Yogurt Sour cream can be a richer alternative.
  • ½ cup Light Sour Cream Can be replaced entirely by Greek yogurt for a lighter version.
  • 1 tablespoon Cornstarch Arrowroot powder is a great gluten-free option.
  • ¾ cup Reduced-Fat Sharp Cheddar Cheese Try mozzarella or Monterey Jack for variation.
  • 1 cup Low-Sodium Beef Broth Vegetable broth is an option for a non-meat dish.
  • Fresh Parsley Can be replaced by chives.

Equipment

  • large skillet
  • Medium bowl
  • 9x13-inch Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large skillet, add olive oil and sauté chopped onion for 3-4 minutes. Stir in minced garlic and cook for another 30 seconds. Add lean ground beef and cook until browned, seasoning with paprika, dried oregano, salt, and pepper.
  3. In a medium bowl, whisk together Greek yogurt, light sour cream, and cornstarch until smooth.
  4. Layer half of the thinly sliced russet potatoes in the greased dish, followed by half of the beef mixture, half of the creamy mixture, and half of the cheddar cheese. Repeat the layering process.
  5. Pour the beef broth around the edges of the casserole dish.
  6. Cover the baking dish with aluminum foil and bake for 45 minutes.
  7. Remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden and bubbly.
  8. Remove from the oven and let rest for about 10 minutes. Sprinkle fresh parsley on top before serving.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

This casserole can be made in advance and stored in the refrigerator for up to a day.

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