Ground Beef Potato Bell Pepper Casserole Recipe
This Ground Beef, Potato & Bell Pepper Casserole combines hearty ingredients for a satisfying main dish. Enjoy layers of creamy potatoes, savory beef, and colorful peppers in this simple, comforting recipe perfect for family dinners.
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Servings: 6 servings
Equipment
- Baking dish Lightly greased to prevent sticking.
- Skillet For browning meat and cooking vegetables.
Ingredients
meat
- 680 g lean ground beef
vegetables
- 1 medium yellow onion diced
- 1 red red bell pepper diced
- 1 yellow yellow bell pepper diced
- 2 cloves garlic minced
- 910 g Yukon Gold potatoes sliced into ⅛-inch rounds
canned ingredients
- 240 ml tomato sauce
sauces
- 120 ml beef broth
spices
- 5 g paprika
- 5 g dried oregano
- 5 g salt divided
- 2.5 g ground black pepper
oils
- 15 ml olive oil
Instructions
Preparation
- Begin by lightly greasing a baking dish to prevent sticking. Preheat your oven to 190°C.
- Arrange the sliced Yukon Gold potatoes in overlapping layers at the bottom of the dish, ensuring the base is covered completely for structural integrity.
- Heat a skillet over medium-high heat, then add the ground beef and cook for about 7–9 minutes until it is browned. The meat should not appear pink to indicate thorough cooking.
- Add diced onion, both bell peppers, and minced garlic to the skillet. Cook for approximately 4–5 minutes until the vegetables are softened and slightly translucent.
- Stir in the tomato sauce and beef broth, allowing to simmer for about 2 minutes. This process melds the flavors together.
- Pour the beef and vegetable mixture over the layered potatoes. Cover with foil and place in the preheated oven. Bake for 45 minutes.
- Let the casserole rest for 10 minutes after removing it from the oven. This allows the flavors to meld and the dish to firm up, making it easier to serve.
Notes
For best flavors, allow the casserole to rest before serving. It pairs well with cornbread or a light salad.