Ingredients
Gathering simple, fresh ingredients is key to this dish. Here’s what you’ll need:
- 1 pound lean ground beef
- 4 medium russet potatoes, diced
- 1 cup shredded cheddar cheese (or a dairy-free alternative)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup low-sodium beef broth
- 1/4 cup chopped fresh cilantro for garnish (optional)
If you’re feeling adventurous, you can swap out the ground beef for ground turkey or chicken to lighten it up further. For a vegetarian twist, crumbled tofu or tempeh would work beautifully as well.
Instructions
Here’s how you can whip up this comforting meal:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the olive oil. Once hot, add the onions and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Mix in the chopped bell peppers, smoked paprika, cumin, salt, and pepper. Cook for another 3 minutes until the peppers begin to soften.
- Add the diced potatoes to the skillet, stirring to combine. Pour in the beef broth, bringing the mixture to a gentle simmer.
- Transfer the beef and potato mixture to a large baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the cheese evenly over the top, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired, and let it cool for a few minutes before serving.
This recipe is straightforward and forgiving, much like the meals my mom used to whip up on busy weeknights. The smells wafting from the oven will transport you to our bustling family kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International