Ingredients
Scale
- 1.5 lbs lean ground beef (90% or leaner)
- 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 large bell pepper, diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup non-fat plain Greek yogurt (for topping)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced Yukon Gold potatoes in a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a large baking sheet or in a 9×13 inch baking dish. Roast for 20-25 minutes, or until the potatoes are tender and starting to brown at the edges.
- While the potatoes are roasting, place a large skillet over medium-high heat. Add the lean ground beef and cook until it is no longer pink, breaking it apart with a wooden spoon. Drain any excess fat if necessary. Add the chopped onion and bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables soften. Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant.
- Remove the potatoes from the oven. Pour the beef and vegetable mixture directly over the roasted potatoes and gently toss to combine. Level the mixture out and sprinkle the shredded cheddar cheese evenly across the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and melted perfectly.
- Remove the bake from the oven and let it sit for 5 minutes to allow the flavors to settle. Top each serving with a dollop of Greek yogurt (a healthy swap for sour cream) and a generous sprinkle of fresh green onions. Serve hot and enjoy the perfect balance of savory beef and crispy potatoes.
- Cook Time: 1 hour