Longhorn Steakhouse-Inspired Cheesy Ground Beef and Potato Casserole
There is something incredibly satisfying about recreating a beloved restaurant dish right in your own kitchen. This hearty, golden-topped casserole is inspired by the rich, comforting flavors found at Longhorn Steakhouse, and once you make it at home, you may never order it out again. Layers of tender sliced potatoes, savory seasoned ground beef, sweet diced tomatoes, and onions all come together under a bubbling, beautifully browned blanket of melted cheese. It is the kind of dish that disappears fast — not a single bite left in the pan.
Whether you are feeding a hungry family on a weeknight or bringing something impressive to a potluck, this casserole checks every box. It is simple enough for beginner cooks, uses pantry-friendly ingredients, and delivers that deep, rustic, stick-to-your-ribs satisfaction that only a truly great comfort meal can offer. Let’s get into it.
Ingredients
- 1 and a half pounds ground beef (80/20 blend recommended)
- 4 to 5 medium russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Half teaspoon dried Italian seasoning
- 2 tablespoons olive oil or butter
- 1 cup beef broth
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cracked black pepper for topping
Method
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish or a large glass casserole dish and set it aside.
- In a large skillet over medium-high heat, warm the olive oil or butter. Add the diced onion and cook for about 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet and break it up with a wooden spoon. Cook until fully browned, about 7 to 8 minutes. Drain any excess fat from the pan.
- Season the beef mixture with salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Stir in the drained diced tomatoes and mix everything together. Remove from heat.
- Layer half of the thinly sliced potatoes evenly across the bottom of your prepared baking dish. Season lightly with a pinch of salt and pepper.
- Spoon the entire ground beef mixture evenly over the potato layer, spreading it out all the way to the edges.
- Arrange the remaining potato slices on top of the beef layer, overlapping slightly for an even, tiled effect. Season again with a touch of salt and pepper.
- Pour the beef broth slowly and evenly over the entire casserole. This helps steam the potatoes as it bakes and keeps the dish beautifully moist.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, carefully remove the foil. Sprinkle the shredded cheddar and Monterey Jack cheese generously over the top, making sure to cover every inch.
- Return the casserole to the oven, uncovered, and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to turn a gorgeous deep golden brown on the edges and top.
- Remove from the oven and let the casserole rest for at least 10 minutes before serving. This helps everything set up and makes it much easier to scoop and serve cleanly.
- Finish with a generous crack of fresh black pepper over the top and serve directly from the dish while still piping hot.
Tips for the Best Results
Slicing your potatoes thinly and as evenly as possible is the single most important technique here. A mandoline slicer makes this incredibly easy and ensures even cooking throughout. If you do not have one, take your time with a sharp knife and aim for slices about an eighth of an inch thick.
Do not skip the resting time after baking. Letting the casserole sit for ten minutes allows the layers to firm up slightly, the cheese to settle, and the flavors to meld together in a way that rushing simply will not allow.
If you enjoy a little heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the beef mixture. A sprinkle of crushed red pepper flakes on top of the cheese before the final bake also adds a wonderful subtle kick without overwhelming the dish.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place individual portions in a microwave-safe dish and heat in 60-second intervals until warmed through. For the best texture and to revive that crispy cheese top, reheat in a 350-degree oven covered loosely with foil for
