Beef Potato and Tomato Casserole
A layered oven casserole of seasoned beef, russet potatoes, sweet onions, tomatoes, and green peppers baked under foil until tender.
Equipment
- 9x13 inch baking dish
- Large skillet
- Aluminum foil
- Mandoline or sharp knife
Ingredients
Main Ingredients
- 1 lb lean ground beef 85 or 90 percent lean
- 3 large russet potatoes sliced 1/4 inch thick
- 2 large sweet onions sliced 1/4 inch thick
- 1 can diced fire roasted tomatoes about 14 oz, with juices
- 2 medium green bell peppers diced
- 1 ½ tsp kosher salt divided
- ½ tsp black pepper divided
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 1 tbsp butter diced
Instructions
Cooking
- Brown. Cook the beef with the garlic powder, red pepper, and a little salt and pepper until it reaches 160 degrees F, then drain.
- Layer. Arrange potatoes in the dish, season, and dot with butter, then top with the beef and sliced onions.
- Top. Spread the tomatoes and diced peppers over the onions and season the final layer.
- Bake. Seal tightly with foil and bake at 350 degrees F for 2 hours, until a knife slides through the potatoes.
- Rest. Let the dish stand for 10 minutes, then spoon out portions with the tomato juices.
Notes
Substitutions: Ground turkey or chicken (cooked to 165 degrees F) can replace the beef, and Yukon Gold potatoes can replace russets.
Tips: Slice vegetables evenly and seal the foil tightly. Add pepperoncini for serving if you like heat.
Storage: Refrigerate up to 3 days or freeze up to 2 months, then reheat to 165 degrees F.