Ingredients
- 500 g ground beef
- 4 medium potatoes, peeled and cubed
- 1 can (400 g) diced tomatoes
- 1 can (400 g) pinto beans or kidney beans, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp chili powder (optional)
- 1 tsp cumin
- ½ tsp black pepper
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
1. Prepare the potatoes
Peel and cube the potatoes into medium-sized chunks. Boil them for 8–10 minutes until slightly soft but not fully cooked. Drain and set aside.
2. Cook the ground beef
Heat olive oil in a skillet. Add the chopped onion and sauté until soft. Add garlic and cook for 1 minute more. Add the ground beef and cook until browned. Drain any excess fat.
3. Season the mixture
Add paprika, chili powder, cumin, salt, and pepper. Stir until all the spices coat the beef evenly.
4. Add tomatoes and beans
Pour in the diced tomatoes and drained beans. Mix well and let it simmer for 3–4 minutes to blend the flavors.
5. Combine with potatoes
In a baking dish, gently mix the boiled potatoes with the beef mixture. Spread everything evenly.
6. Add cheese
Top the casserole generously with shredded cheddar cheese.
7. Bake
Place the dish in a preheated oven at 375°F / 190°C for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden.
8. Serve
Sprinkle chopped parsley on top and serve hot with bread, salad, or rice.