Ingredients
Scale
- 1 lb lean ground beef
- 4 large russet potatoes, washed and sliced into rounds
- 2 large sweet onions, sliced
- 1 large green bell pepper, chopped
- 2 cans (14.5 oz each) diced tomatoes or tomato soup
- Salt and black pepper to taste
- Optional: Garlic powder or cajun seasoning for extra kick
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
- Arrange a layer of the sliced potatoes across the bottom of the prepared baking dish. Season lightly with salt and pepper.
- Add a layer of sliced onions and chopped green bell peppers over the potatoes, followed by a layer of the raw crumbled ground beef. (No need to brown the meat first; it cooks in the juices).
- Pour the diced tomatoes (with their juice) or tomato soup evenly over the top of the beef layer. If the mixture looks too dry, you can add a splash of water or beef broth.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1.5 hours.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are fork-tender and the top is slightly browned and bubbly. Let it rest for 10 minutes before serving.
Notes
For a cheesier version, sprinkle a cup of shredded cheddar or mozzarella cheese over the top during the last 10 minutes of baking. Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg