Hobo Casserole with Ground Beef
A hearty and versatile one-pan meal that combines seasoned ground beef with fresh vegetables and spices, perfect for family dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef Can use lean ground beef for less grease.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups potatoes, diced Cut into even-sized pieces for uniform cooking.
- 1 can (15 oz) diced tomatoes Include juice.
- 1 cup corn kernels, fresh or frozen
- 1 cup shredded cheese (cheddar or mozzarella) Mix of cheeses can be used.
Spices and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- to taste salt and pepper
- as needed olive oil for cooking
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic. Sauté until they become soft and fragrant, about 3-4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
- Stir in the bell pepper, diced potatoes, and corn. Mix well to evenly distribute all ingredients.
- Pour in the can of diced tomatoes, including the juice, and stir to combine. Season with oregano, basil, paprika, salt, and pepper.
- Transfer the mixture to an oven-safe baking dish. Spread it out evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheese on top, and cook for an additional 15 minutes, or until the cheese melts and is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes
Garnish with fresh herbs like parsley or chives. Serve with crusty bread or a fresh salad. Leftovers can be stored in the fridge for 3-4 days or frozen for up to three months.