A simple, hearty casserole made with pantry staples and plenty of comfort-food flavor.
Ingredients
- 1 lb (450 g) lean ground beef (90% lean)
- 3 large russet potatoes, sliced ¼-inch thick
- 1 onion, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
-
Brown the beef
- In a large skillet over medium heat, cook the ground beef until no longer pink.
- Drain excess fat if needed.
- Season with salt and pepper.
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Prepare the vegetables
- Slice the potatoes and dice the onion and bell pepper.
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Layer the casserole
- Grease a 9×13-inch baking dish.
- Arrange half of the potato slices on the bottom.
- Top with half of the onion and bell pepper.
- Spread half of the cooked beef over the vegetables.
- Spoon half of the diced tomatoes (with juices) over the beef.
- Repeat the layers with the remaining ingredients.
-
Bake
- Cover tightly with aluminum foil.
- Bake for 1 hour to 1 hour 15 minutes, or until the potatoes are tender when pierced with a fork.
-
Serve
- Let the casserole rest for 5–10 minutes before serving.
Optional Add-Ins
- 1 cup shredded cheddar cheese sprinkled on top during the last 10 minutes of baking
- 1 teaspoon garlic powder or Italian seasoning
- A dash of hot sauce for extra flavor
Yield
Serves 6–8
Tip: For faster cooking, parboil the potato slices for 5 minutes before assembling the casserole. This helps ensure perfectly tender potatoes.
