Five Ingredient Ground Beef and Potato Casserole
Layers of ground beef, potatoes, sweet onions, tomatoes, and peppers baked slowly under foil.
Equipment
- 9x13 inch baking dish
- Large skillet
- Aluminum foil
- Sharp knife
Ingredients
Main Ingredients
- 1 lb lean ground beef 85 or 90 percent lean
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 3 large russet potatoes sliced 1/4 inch thick
- 2 large sweet onions sliced 1/4 inch thick
- 1 can fire roasted diced tomatoes about 14 oz, with juices
- 2 medium green bell peppers diced
- ½ tsp kosher salt for the beef
- ½ tsp kosher salt for the potatoes
- ½ tsp kosher salt for the onions
- ½ tsp ground black pepper divided
- 1 tbsp unsalted butter diced
Instructions
Cooking
- Brown the beef. Heat the oven to 350 degrees F, then brown the beef with 1/2 tsp salt, the garlic powder, and the crushed red pepper until no pink remains. Drain.
- Layer the base. Spread the sliced potatoes in a greased 9x13 dish, season with 1/2 tsp salt and half the pepper, and dot with butter.
- Add the toppings. Spoon the beef over the potatoes, then layer the onions, the last 1/2 tsp salt and pepper, the tomatoes, and the diced peppers.
- Bake covered. Cover tightly with foil and bake for 2 hours until the potatoes are tender.
- Rest and serve. Rest 10 minutes before scooping.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F, and red or yellow bell peppers in place of green.
Tips: Slice the vegetables evenly and seal the foil tightly.
Storage: Refrigerate up to 3 days or freeze up to 2 months.