Monday, September 2, 2013

Beef and Potato Bake - Option #1

This yummy dish is a snap to put together, and can be made in one large ovenproof skillet.  You can change up the ingredients depending on what you have on hand.  Don't have carrots?  Add peas?  Have a bag of cut mixed veggies in the freezer?  Toss that in!  It's very forgiving, and VERY delicious!

This is the "simple" version.  If you want to take this up just a notch, try the "fancy" version, HERE.


3 medium sized russet potatoes, peeled and cubed
1 lb ground beef (or ground turkey)
1 small onion, diced
1-2 garlic cloves, minced or "pressed"
1/2 medium bell pepper, diced
2 large carrots, diced
2/3 C. Salsa
1/4 C. water
3/4  tsp. dried basil
3/4  tsp. dried oregano
Salt and Pepper
Olive Oil
1 C. shredded cheese (cheddar, mozz, fiesta mix, pepper jack, etc)

Place potato pieces in a bowl, drizzle with a little olive oil, salt and pepper.  Stir to coat.

Coat the bottom of large ovenproof skillet with Olive oil, heat over med to med-high.  Once pan is nice and hot, add potatoes, and spread out to make one even layer (set bowl aside to use later).  Place lid on skillet and let cook 3 minutes.  Stir, reduce heat to medium, replace lid and cook 3 more minutes.  Remove potatoes to reserved bowl.  

Preheat oven to 375.

With skillet on med-high, add ground meat, onion, and garlic.  Cook, stirring to crumble,until meat is browned through.  Add bell pepper and carrot, cook 5 minutes, stirring occasionally.  Add potatos back to pan, also add salsa, water, basil, oregano and salt and pepper to taste.  Stir to combine, cover with lid and reduce heat to medium.  Cook for 7 minutes.  Remove lid and sprinkle cheese evenly over beef and veggies - replace lid.  Place skillet in oven and bake for 10 minutes on center rack.  Remove lid and turn oven to Broil.  Allow to broil for 1-2 minutes.

Eat and enjoy! :)

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