Description
A comforting Ground Beef and Potatoes Casserole packed with tender potatoes, flavorful ground beef, and aromatic spices, cooked together on the stovetop for a hearty and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 3 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
Spices and Seasonings
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper, to taste
Additional
- ¼ cup beef broth or water (optional)
- Chopped green onions, for garnish
Instructions
- Heat olive oil: In a large skillet or Dutch oven, heat the olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the finely chopped onion and minced garlic to the hot oil, cooking for 2-3 minutes until the onion softens and becomes fragrant.
- Cook ground beef: Add the ground beef to the skillet, breaking it apart with a spatula as it cooks. Continue cooking for 5-7 minutes until the beef is fully browned and no longer pink.
- Add potatoes and red bell pepper: Stir in the diced potatoes and red bell pepper, mixing them thoroughly with the beef and aromatics.
- Season the mixture: Sprinkle in the paprika, cumin, salt, and pepper, stirring well to evenly distribute the spices throughout the dish.
- Add liquid (optional): Pour in ¼ cup of beef broth or water if using, to help cook the potatoes and keep the mixture moist.
- Simmer covered: Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and cooked through.
- Garnish: Remove the skillet from heat and sprinkle chopped green onions on top for a fresh, vibrant finish.
- Serve warm: Dish out the casserole while warm and enjoy a wholesome, satisfying meal.
Notes
- You can substitute beef broth with vegetable broth to add extra flavor or water if unavailable.
- For a spicier version, consider adding chili powder or cayenne pepper with the paprika and cumin.
- Use Yukon Gold or Russet potatoes for best texture in the casserole.
- This dish pairs well with a side salad or steamed green vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
