Loaded Pot(ato) of Gold Casserole

What do you do with broccoli, ground beef, cheese and a whole bunch of Yukon Gold potatoes? You make this delicious “Pot of Mess,” as my husband so lovingly called it 😂.

In all seriousness, this loaded potato casserole turned out so very good. One of our kids went back for fourths 😊. It features buttery potatoes, perfectly spiced chili, steamed broccoli and melted cheese. As a friend recently commented, it’s essentially a deconstructed loaded baked potato, delivering all of those yummy comforting flavors casserole style. Like many of the dishes I make, I didn’t measure much as I went along, especially with the spices. Get creative with them and taste each component as you go. Your taste-buds will thank you!

I’m sure I used way too many pots for this, especially since in my head this was supposed to be a one-pot meal (and I used 3 🤣). Maybe one day it’ll turn into that, but for now I present to you the recipe for this delicious “pot of mess” 😊.

Loaded Pot(ato) of Gold Casserole

Servings: 6
Cooking time: ~35 minutes

Ingredients:

Olive oil
3 tbsp butter, plus more if needed
6 – 8 Yukon Gold potatoes, diced
1/2 of a Vidalia onion, chopped
1/2 of a bell pepper, chopped (I used an orange pepper… Use whatever you have on hand.)
1 garlic clove, finely chopped
1 lb ground beef (85/15 or higher) *Note – I’m sure that you could use an alternative protein like ground turkey or even a plant-based meat substitute for the chili. It would be just as delicious!
2 tbsp tomato paste
1 can RO-TEL tomatoes
Honey, or sugar to taste
2-3 broccoli crowns, chopped
Chili powder, onion powder, garlic powder, ground coriander, cumin, cinnamon, Chinese five spice, paprika, nutmeg, kosher salt, pepper, and seasoning salt. *Note: if you don’t have some of these on hand, no problem! You’re essentially going to sprinkle as much of any/all of these as needed to reach a flavor that you like.
2 cups shredded cheddar cheese (use a block of cheese and shred it yourself, if possible. I promise it’s worth the extra effort.)
2-3 green onions, sliced
Sour cream or plain yogurt, for serving

Recipe:

In a large Dutch oven or skillet (with a lid) on medium, heat a couple of tablespoons of olive oil plus the butter.
Add in the diced potatoes, lightly browning on each side. Once browned, add in a few of the chopped onions (reserving some for the chili), plus a little more butter if needed. Sauté mixture for a minute more. Cover with a lid and lower heat to medium-low, continuing to cook potatoes and onions for about 10 minutes, until tender. Season to taste with seasoning salt, pepper, onion powder, paprika, and a dash of the five spice (if you have it). Once tender, lower temperature to low to keep warm. *Note – potatoes may be a little on the soft side…That’s ok! That’s what will give you a baked potato-like texture.
While the potatoes cook, heat a little oil in a medium pot. Add in the chopped garlic, remaining onions, and ground beef. Cook until beef is no longer pink. Drain the grease, then season the mixture with chili powder, coriander, cumin, garlic powder, onion powder, salt, pepper, cinnamon, nutmeg, and paprika, to taste. Add in the tomato paste, RO-TEL tomatoes, and 1 can of water (use the can from the tomatoes). Add in a squeeze of honey or a pinch of sugar (just a little!) to balance out the spice and the acidity of the tomatoes. Simmer on medium-low, about 10 minutes.
While the chili is cooking, steam down your chopped broccoli until tender, but still bright green, about 5 minutes. I like to use a pot of boiling water with a steamer insert for this step.
Once the chili and broccoli are done, spread the chili on top of the potatoes, followed by the broccoli. Season the top of the broccoli with a little kosher salt and pepper. Top with shredded cheese.
Place the whole mixture into the oven and broil for about 5 minutes, or until cheese has melted and turns slightly golden brown. Remove from oven and top with sliced green onions. Serve warm with a dollop of sour cream or plain yogurt. Want some heat? Add some pickled jalapeños or Chipotle Tabasco sauce on top. Enjoy!