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Oven-Baked Southwestern Beef and Vegetable Bake

A hearty one-dish dinner of cumin-seasoned ground beef, three colors of bell pepper, and tender diced potatoes baked together and topped with melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 or 90/10 lean-to-fat ratio recommended
  • 2 cup potatoes diced into 1/2-inch cubes, Yukon Gold recommended
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 1 cup shredded cheddar cheese freshly shredded recommended
  • 0.25 cup fresh cilantro chopped, optional garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • aluminum foil
  • Chef's knife and cutting board

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 3 to 4 minutes until the onion is translucent and the garlic is fragrant.
  3. Add the ground beef to the skillet. Cook, breaking it into small crumbles, for 6 to 8 minutes until fully browned and no pink remains. Drain any excess fat.
  4. Stir in the cumin, chili powder, salt, and black pepper. Cook for 1 more minute, stirring to coat the beef evenly in the spices.
  5. Transfer the seasoned beef mixture to a 9x13-inch baking dish. Add the diced potatoes and all three colors of diced bell pepper. Toss everything together so the spiced beef juices coat the vegetables evenly.
  6. Cover the dish tightly with foil and bake for 30 minutes, until the potatoes are tender when pierced with a fork.
  7. Remove the foil and scatter the shredded cheddar evenly over the surface. Return the dish to the oven uncovered and bake for 10 to 15 minutes until the cheese is melted, bubbling, and starting to turn golden at the edges.
  8. Let the dish rest for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream or guacamole on the side if desired.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat single portions in the microwave on medium power for 2 minutes, or cover with foil and warm in a 325°F oven for 20 minutes. Make-ahead: Complete through step five, cover tightly, and refrigerate overnight. Add 10 minutes to the initial covered bake time when baking from cold. Substitutions: Ground turkey or chicken can replace beef. Two cans of rinsed black beans can replace beef for a vegetarian version. Sweet potatoes can replace regular potatoes. Pepper jack or Monterey Jack can replace cheddar.