YOUR SOLIN GENERATED RECIPE
Ground Beef and Potato Bake
Lean ground beef and tender cubed potatoes are oven-baked until golden and bubbly, finished with a dollop of cool sour cream and sharp melted cheddar.
INGREDIENTS
8 oz Ground beef 93% lean
0.5 medium Russet potato
0 tbsp Sour cream
0 tbsp Shredded cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 cup Yellow onion
0 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a small baking dish with a touch of oil.
Scrub the russet potato and cut it into small 1/2-inch cubes to ensure they cook through quickly and evenly.
In a large skillet over medium-high heat, add the olive oil and sauté the diced yellow onion until translucent.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.
Season the beef and onion mixture with sea salt, black pepper, garlic powder, and onion powder, stirring well to combine.
Toss the cubed potatoes into the skillet with the beef to coat them in the flavorful juices, then transfer everything to the prepared baking dish.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the potatoes are tender.
Sprinkle the shredded cheddar cheese over the top and return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Serve the bake hot with a dollop of cool sour cream on top for a creamy finish.