Beef & Potato Bake

Sometimes nothing sounds better than some good ol’ beef and potatoes with cheese! I mean, does comfort get any better than that?!?

Beef & Potato Bake Recipe

Ingredients

• extra virgin olive oil spray
• 2 Tbsp extra virgin olive oil
• 110 g diced yellow onion (about 1 medium after trimming)
• 10 g (2 tsp) minced garlic
• 0.3 g (1/3 tsp) dried thyme
• 1 lb 93% lean ground beef
• 1 tsp ground black pepper
• 1 tsp beef bouillon powder
• 1 tsp dried oregano
• 1 tsp paprika
• 2 Tbsp all-purpose flour
• 1 cup low sodium beef broth
• 1/2 cup fat free milk
• 20 oz uncooked shredded hash browns
• 1 cup shredded reduced fat Cheddar cheese

Directions

1. Preheat your oven to 375° F.
2. Spray a 9″ x 13″ glass baking dish liberally with extra virgin olive oil then set aside.
3. Head a large skillet over medium heat on stovetop.
4. Add 2 Tbsp extra virgin olive oil and heat.
5. Add 110 g diced yellow onion and 0.3 g (1/3 tsp) dried thyme and sauté until onion is translucent.
6. Add 10 g (2 tsp) minced garlic and sauté 30 secs.
7. Transfer sautéed veggies to a plate and set aside. I keep mine in the microwave.
8. Add 1 lb 93% lean ground beef to the same skillet and season with 1 tsp ground black pepper, 1 tsp beef bouillon powder, 1 tsp dried oregano, and 1 tsp paprika.
9. Cook seasoned ground beef over medium heat until fully cooked, breaking into smaller pieces as it cooks.
10. Drain excess fat.
11. Sprinkle 2 Tbsp all-purpose flour over cooked beef and stir until beef is well-coated – then cook for 1 min, stirring frequently.
12. Return sautéed veggies to skillet and stir to combine.
13. Slowly add 1 cup low sodium beef broth and 1/2 cup fat free milk, stirring constantly, and continue cooking until the sauce thickens slightly.
14. To a large mixing bowl, add 20 oz uncooked shredded hash browns and beef and sauce mixture – then stir until well-combined.
15. Transfer to bowl’s contents to prepared baking dish, cover with aluminum foil, and bake 45 mins.
16. Remove from oven, uncover, and sprinkle evenly with 1 cup shredded reduced fat Cheddar cheese.
17. Return to oven and bake up to 10 mins more. Keep an eye on it as you don’t want it to dry out. You really just want it to bake long enough for the cheese to melt.
18. Remove from oven and allow to cook 5 mins before serving.

NUTRITION FACTS
Servings	8
Amount Per Serving	6.5 oz (185 g)
Calories	342
		% Daily Value*
Total Fat	18.9 g	24%
Saturated Fat	6.8 g	34%
Trans Fat	0.4 g
Monounsaturated Fat	9.4 g
Polyunsaturated Fat	2.3 g
Cholesterol	74 mg	25%
Sodium	438 mg	19%
Total Carbohydrate	23.8 g	9%
Dietary Fiber	2.9 g	10%
Total Sugars	2.2 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	22.4 g
Vitamin D	0.3 mcg	2%
Calcium	112 mg	9%
Iron	2.3 mg	13%
Potassium	612 mg	13%
Vitamin A	170 IU	4%
Vitamin C	8.6 mg	10%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.