DESCRIPTION

Looking for the perfect weeknight dinner that will have everyone asking for seconds? This Ground Beef and Potato Casserole is the definition of comfort food. We take perfectly seasoned, juicy ground beef and layer it with tender, golden roasted potato slices, all topped off with a layer of melted, bubbly cheese. It’s hearty, affordable, and incredibly easy to put together. Whether you’re feeding a hungry crowd or prepping meals for the week, this “meat and potatoes” classic never fails!

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INGREDIENTS

The Meat Filling:

• Ground Beef: 1.5 lbs (lean ground beef works best).
• Onion: 1 medium onion, diced.
• Bell Pepper: 1 red or green bell pepper, diced.
• Garlic: 3 cloves, minced.
• Seasoning: 1 tsp Salt, 1 tsp Black Pepper, 1 tsp Smoked Paprika, and 1/2 tsp Oregano.
• Beef Broth: 1/2 cup (to keep the meat juicy).

The Potatoes & Topping:

• Potatoes: 4 large Russet or Yukon Gold potatoes, sliced into 1/4-inch rounds.
• Olive Oil: 2 tablespoons (for roasting the potatoes).
• Cheese: 2 cups shredded Cheddar or Mozzarella (or a blend!).
• Garnish: Fresh parsley or green onions, chopped.

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INSTRUCTIONS

1. Prep the Potatoes: Preheat your oven to 400°F (200°C). Toss the sliced potatoes in olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 15-20 minutes until they start to soften and turn golden.
2. Cook the Beef: While the potatoes roast, brown the ground beef in a large skillet over medium-high heat. Drain any excess fat. Add the onions, bell peppers, and garlic. Cook until the veggies are soft.
3. Simmer: Stir in the seasonings and beef broth. Let it simmer for 5 minutes until the liquid reduces slightly.
4. Layer: In a greased 9×13 baking dish, spread the beef mixture evenly on the bottom. Arrange the roasted potato slices in a single layer on top of the meat.
5. Bake: Sprinkle the shredded cheese generously over the potatoes. Place back in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish with fresh parsley and serve warm!