Healthy Loaded Beef and Potato Bake
A nutritious and satisfying dish combining lean beef, hearty potatoes, and a creamy yogurt mixture, perfect for busy weeknights.
Ingredients
For the Beef Mixture
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef (90–93% lean)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- to taste Salt and black pepper
For the Casserole
- 4 medium Russet potatoes, peeled and thinly sliced (about 2½–3 lb total) Slice about ⅜ 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
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds. Add the lean ground beef and cook until browned, breaking it into small crumbles. Drain any excess fat if needed and season with paprika, oregano, salt, and pepper.
- In a medium bowl, whisk together the Greek yogurt, light sour cream, and cornstarch until completely smooth.
Assembly
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
- Top with half of the cooked beef mixture and spread half of the yogurt mixture evenly over the beef.
- Sprinkle with half of the shredded cheddar cheese.
- Repeat the layers with the remaining potatoes, beef, yogurt mixture, and the remaining cheddar cheese.
Baking
- Slowly pour the beef broth around the edges and evenly over the casserole.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15–20 minutes, or until the potatoes are fork-tender and the cheese is melted and lightly golden.
Serving
- Let the casserole rest for 10 minutes before serving.
- Garnish with freshly chopped parsley and enjoy.
Notes
Allow the casserole to rest before serving helps the layers settle. Cut potatoes evenly for consistent cooking. Keep an eye on your bake during the final minutes to prevent the cheese from burning.