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–+ servings

Beef Potato Pepper Bake

A simple, rainy day casserole. Sure to warm the heart and belly.
Difficulty: Easy
Course Dinner
Cuisine Mexican
Keyword Beef
Method Oven
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Equipment

  • 9" x 13" Baking Dish
  • Lg. Skillet

INGREDIENTS 

  • 1 ½ lbs Ground Beef
  • 1 ½ lbs Baby Potatoes - Halved or Quartered
  • 1 each Red, Green, and Yellow.Orange Pepper, - chopped
  • 1 Sm. Onion - diced
  • 3 Cloves Garlic - minced
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • ½ tsp. Italian Seasoning
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 1 ½ cups Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 2 Tbsp. Chopped Fresh Parsley

INSTRUCTIONS

  • Preheat oven to 400°F.
  • Place the Potatoes in a lightly greased baking dish and drizzle with Olive Oil. Season with half the Paprika, Garlic Powder, Onion Powder, Salt, and Black Pepper.
  • Toss well and roast for 20 minutes.
  • Heat a Lg. skillet over medium-high heat.
  • Add the Ground Beef and cook for 6–8 minutes, breaking apart until browned. Drain excess grease if needed.
  • Add the Onion and Bell Peppers.
  • Cook for 4–5 minutes, until veggies are slightly softened.
  • Add the Garlic and cook for 30 seconds.
  • Stir in Worcestershire Sauce, Italian Seasoning, and the remaining Paprika, Garlic Powder, Onion Powder, Salt, and Black Pepper.
  • Remove the Potatoes from the oven and add the Beef and Pepper mixture. Toss everything until combined.
  • Sprinkle the Cheese over everything and return to the oven for 15–20 minutes, until the Potatoes are tender and the Cheese is melted.
  • Broil for 2–3 minutes if you want a more golden, bubbly Cheese topping.
  • Let rest for 5 minutes.
  • Garnish with Chopped Parsley and serve hot.

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