Instructions
Preheat oven:
Preheat your oven to 375°F (190°C).
Sauté aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Brown the beef:
Add the ground beef to the skillet and cook until browned and fully cooked. Drain any excess fat.
Add peppers and seasoning:
Stir in the diced bell peppers, salt, pepper, and paprika. Cook for an additional 5 minutes, or until the peppers begin to soften.
Combine ingredients:
In a large mixing bowl, combine the diced potatoes, cooked beef mixture, cream of mushroom soup, and milk. Mix until well combined.
Transfer to baking dish:
Spread the mixture evenly in a greased 9×13 inch baking dish.
Add cheese topping:
Top the casserole with the shredded cheddar cheese in an even layer.
Bake (covered):
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Bake (uncovered):
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Cool and serve:
Allow the casserole to cool for a few minutes before serving.
Instructions
Preheat oven:
Preheat your oven to 375°F (190°C).
Sauté aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Brown the beef:
Add the ground beef to the skillet and cook until browned and fully cooked. Drain any excess fat.
Add peppers and seasoning:
Stir in the diced bell peppers, salt, pepper, and paprika. Cook for an additional 5 minutes, or until the peppers begin to soften.
Combine ingredients:
In a large mixing bowl, combine the diced potatoes, cooked beef mixture, cream of mushroom soup, and milk. Mix until well combined.
Transfer to baking dish:
Spread the mixture evenly in a greased 9×13 inch baking dish.
Add cheese topping:
Top the casserole with the shredded cheddar cheese in an even layer.
Bake (covered):
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Bake (uncovered):
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Cool and serve:
Allow the casserole to cool for a few minutes before serving.
