Tomato and Beef Casserole

This casserole is full of happy flavors. Seasoned beef is baked and topped with potato slices and a seasoned tomato sauce. It gives you protein, potassium, and carotenoids, all in one dish.

Nutritional info
per serving

Calories 376
Fat 16g
Saturated fat 4g
Carbohydrates 39g
Sodium 1,057mg
Fiber 4g
Protein 18g
Cholesterol 44mg

Tomato and Beef Casserole

3.0 stars based on 1 reviews
1 (8x8-inch)
Servings
Prep time: Cook time: Total time:

Ingredients

  • [1/2] medium yellow onion, chopped
  • 1 lb. ground beef
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 8 small red potatoes, washed and scrubbed
  • 3 TB. extra-virgin olive oil
  • 1 (16-oz.) can plain tomato sauce
  • 1 cup water
  • [1/2] tsp. garlic powder
  • [1/2] tsp. dried oregano

Directions

Preheat the oven to 450ºF.

In a food processor fitted with a chopping blade, blend yellow onion for 30 seconds.

In a large bowl, combine onions, beef, 1 teaspoon salt, and [1/2] teaspoon black pepper.

Spread beef mixture in an even layer in the bottom of a deep, 8x8-inch casserole dish. Bake for 20 minutes.

Slice red potatoes into [1/4]-inch slices, and place in a bowl. Drizzle extra-virgin olive oil over top, and toss to coat. Evenly spread out potatoes on a baking sheet, and bake for 20 minutes.

In a medium saucepan over low heat, combine tomato sauce, water, remaining 1 teaspoon salt, remaining [1/2] teaspoon black pepper, garlic powder, and oregano. Cook for 10 minutes.

Remove casserole and potatoes from the oven, and using a spatula, spoon potatoes over beef. Pour tomato sauce over beef and potatoes, and bake for 15 minutes.

Serve warm with brown rice.

Tasty Tip
If like tomatoes, add a layer of 2 medium tomatoes, sliced, on top of the potatoes.

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Reviews

melinda

I made this for my husband, he said 2 tsp of salt was too much salt. He told me it was edible. .I was disappointed. Next time, I lwil cut the salt by half.

7 April , 2015

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