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Beef Spinach And Potato Casserole

Beef Spinach and Potato Casserole is a fantastic family friendly one dish meal. It can be assembled in advance having it ready to bake when you’re ready to eat.
Spicy Beef Spinach And Potato Casserole

Easy Spicy Beef Spinach and Potato Casserole Recipe

This spicy beef, spinach and potato casserole evolved while I was making it one day.  It was a “clean out the fridge” kinda day.  For those of you who are like me and you shop at your local Warehouse Club, you know that sometimes you end up coming home with a large amount of a particular item, and wonder what in the world you’re going to do with all of it.  In this case, it was spinach.
Beef Spinach and Potato Casserole recipe

How to Make the BEST Spicy Beef Spinach and Potato Casserole

This casserole is a tasty way to use spinach a little outside of the box plus it’s a one dish meal.
  • Ingredients you’ll need to make homemade Beef Spinach and Potato Casserole: Ground beef, onion,  spinach, shredded hash browns, red bell pepper, jalapeno pepper or poblano pepper, butter, garlic, worcestershire sauce, salt and black pepper, taco seasoning, chopped cilantro, milk, light cream cheese or chive and onion cream cheese, queso blanco, shredded pepper jack cheese and tortilla chips.
  • Kitchen tools you’ll need: Skillet, 13 x 9 inch baking dish, sharp knife and chopping board, measuring cups and spoons, cheese grater and large spoon.
  • You could use ground chicken, pork or turkey in this recipe in the same amount.
  • If you prefer less spice, swap out using green bell pepper in place of poblano pepper.
  • You can use monterey jack cheese, colby jack cheese or shredded cheddar cheese in this recipe.
  • Allow the casserole to sit for a few minutes prior to cutting and serving giving it time to settle and firm slightly.
  • You could make this casserole in individual ramekins for each person to have their own mini casserole. You should be able to yield 6-8 servings.
  • Store Beef Spinach Potato Casserole chilled in  the refrigerator for up to 3 days. Reheat in single servings in the microwave.

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Beef Spinach and Potato Casserole

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Beef, Main Course
Cuisine: American
Keyword: beef-spinach-potato-casserole, easy-ground-beef-recipes
Servings: 8 servings
Calories: 571kcal
Author: Melissa Sperka


  • 1 20 0z package refrigerated shredded hash browns
  • 2 Tbsp unsalted butter melted
  • 1 medium onion diced
  • 1 small red bell pepper seeded and diced
  • 1 small jalapeno pepper diced
  • salt and black pepper to taste
  • 1 1/2 lb lean ground beef
  • 3 cloves garlic minced
  • 1 Tbsp Worcestershire sauce
  • 3-4 tsp taco seasoning
  • 1/4 cup chopped cilantro
  • 1/2 cup milk
  • 1/2 cup light cream cheese
  • 1 1/2 cups white queso blanco
  • 2 cups fresh organic baby spinach
  • 2 cups shredded pepper-jack cheese divided
  • 1/2 cup crushed nacho tortilla chips


  • For cilantro-lime crema: In a small mixing bowl, stir until blended. Chill well before serving as a condiment alongside the casserole.
  • Preheat the oven to 375°F.
  • Spray a 9 x 13 inch glass baking dish with cooking spray and press the hash browns evenly over the bottom of the dish.
  • Drizzle a couple of tablespoons of melted butter over the potatoes, season with salt and black pepper, and bake for 15 minutes. Remove from the oven and set aside.
  • While the potatoes are baking add the diced peppers and onions to a skillet and saute in a couple of tablespoons of olive oil over medium-high heat until they soften. Season with salt and black pepper to your taste. Add the ground beef and cook until no pink remains. Drain any excess fat from the pan.
  • To the cooked ground beef add the minced garlic, Worcestershire sauce, Tex-Mex seasoning, cilantro, milk, cream cheese and queso blanco. Stir well and cook on low heat until the cream cheese melts.
  • Lastly, add in the fresh spinach and stir just until it begins to wilt. Toss in one cup of pepper jack then remove the pan from the stove.
  • Pour the filling evenly over the potatoes. Top with the remaining shredded cheese. Sprinkle the crushed tortilla chips over the top.
  • Bake for 35-40 minutes or until the casserole is bubbly and golden.


For the optional cilantro-lime crema:
  • 2/3 cup crema
  • 2 Tbsp lime juice
  • 2 Tbsp chopped cilantro
  • 2 Tbsp finely diced red onion 
  • 1/4 tsp salt
In a small mixing bowl, stir until blended. Chill well before serving as a condiment alongside the casserole.


Serving: 1serving | Calories: 571kcal | Carbohydrates: 34g | Protein: 36g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1464mg | Potassium: 627mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1748IU | Vitamin C: 18mg | Calcium: 456mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hi Valerie! The spice mainly comes from the jalapeno and the pepper jack cheese, although there is a little in the seasoning. If you’re concerned, substitute a can of chopped green chili’s for the jalapeno and use monterey jack instead of the pepper jack…that should cool it down. Hope this helps!

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