What makes this casserole especially wonderful is that it tastes even better the next day. As it rests, the flavors deepen, the vegetables absorb more of the broth, and the whole dish becomes even more delicious. Whether enjoyed fresh from the pot or reheated for lunch, this beef and potato casserole brings warmth, simplicity, and comfort to any table.
Ingredients
1 lb ground beef
4 medium potatoes, peeled and cubed
2 carrots, chopped
1 green bell pepper, chopped
1 small onion, diced
3 cloves garlic, minced
1 tsp paprika
1 tsp cumin
½ tsp black pepper
1 tsp salt (to taste)
1 cup beef broth
2 tbsp oil
Fresh parsley for garnish
Instructions
Heat oil in a large pot or deep skillet and brown the ground beef. Drain excess fat.
Add onion and garlic; cook 2–3 minutes.
Add potatoes, carrots, and bell pepper. Stir in paprika, cumin, salt, and pepper.
Pour in beef broth, cover, and simmer 20–25 minutes, stirring occasionally, until potatoes are tender.
Taste and adjust seasoning. Garnish with parsley and serve warm.
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