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Beef-Potato Casserole

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Servings 6 servings


  • 2 pounds 95% lean ground beef
  • 1 small onion diced
  • 1/2 medium green bell pepper seeded, deribbed and diced
  • Smoked salt and freshly ground black pepper to taste
  • 1 1/3 cups water divided
  • 1 14.5-oz. can diced tomatoes un-drained
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 3 large russet potatoes scrubbed and cut into round slices
  • 1 cup shredded low fat Cheddar cheese


  • Preheat oven to 375 degrees. In a large skillet, brown beef, onion and bell pepper over medium-high heat; salt and pepper to taste; drain. Add 1 cup of water, tomatoes and bay leaves; bring to a boil then reduce heat and simmer for 15 minutes; remove bay leaves. In a small bowl or cup, combine cornstarch and remaining water; add to skillet and stir until thickened. In another skillet, heat the oil over medium-high heat; brown potatoes until tender; drain then place in a 13- x 9-inch baking dish; pour beef mixture on top and sprinkle with cheese; bake for 10 minutes. Cut in squares to serve.


SERVING SUGGESTION: Steamed baby carrots and steamed kale.
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