🧀🥔 Cheesy Beef & Potato Casserole

Ingredients

Instructions

0 of 6 steps complete

1. 1Prepare the potatoes: Preheat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish. Slice potatoes evenly into ⅛-inch rounds so they cook through. Toss with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper; spread in even overlapping layers in the dish.
2. 2Cook the beef: Heat the remaining tablespoon oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes. Add ground beef and cook 6–8 minutes, breaking up clumps, until it reaches 160°F. Drain excess fat, then stir in garlic for 30 seconds.
3. 3Make the sauce: Stir in diced bell peppers and cook 4–5 minutes. Add tomato sauce, water, paprika, cumin, remaining salt and pepper, and half the parsley. Simmer gently for 5 minutes, stirring. Taste the cooked sauce and adjust seasoning.
4. 4Layer the casserole: Spoon the hot beef and pepper sauce evenly over the potatoes, letting some sauce run between the slices. Sprinkle mozzarella over the surface and arrange the thinly sliced tomatoes on top. Cover tightly with foil, tenting it slightly so it does not stick to the cheese.
5. 5Bake: Bake for 45–55 minutes total, uncovering during the last 10–15 minutes to melt and brown the cheese. Test a potato in the center with a thin knife: it must be completely tender, and the center of the casserole should reach 165°F. If potatoes resist the knife, cover again and bake another 10–15 minutes; thicker slices take longer.
6. 6Serve: Let rest for 5–10 minutes before cutting into six portions. Sprinkle with remaining parsley. Refrigerate leftovers in shallow containers within 2 hours, keep for 3–4 days, and reheat to 165°F.