2 large russet potatoes, peeled and sliced into thin rounds
1 large green bell pepper, sliced into rings
1 can (14.5 ounces) diced tomatoes with their juices
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter or a light coating of oil to ensure nothing sticks during the baking process.
In a large skillet over medium heat, cook the ground beef until it is completely browned and no longer pink. Drain off any excess fat to keep the casserole from becoming too oily. Season the meat lightly with salt and pepper if desired.
Begin the layering process by spreading the sliced onions across the bottom of the prepared baking dish. Next, place the sliced potatoes over the onions in an even layer. Follow this by arranging the green bell pepper rings over the potatoes.
Spread the browned ground beef evenly over the top of the vegetable layers. Finally, pour the entire can of diced tomatoes, including all the liquid, over the meat. The juice from the tomatoes is essential as it helps steam the potatoes and onions to perfection.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes, or until the potatoes are fork-tender. If you want a bit of a crust on top, you can remove the foil for the last 10 minutes of cooking.
