4–5 medium russet potatoes, peeled and thinly sliced
1 large onion, diced
1 can (14.5 oz/411g) diced tomatoes, drained
2 medium green bell peppers, chopped
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper (optional)
Pepperoncini for serving (optional)
Instructions
Prep Ingredients: Peel and thinly slice potatoes into 1/4 inch rounds. Dice onion and chop bell peppers. Drain canned tomatoes.
Brown Beef: In a large skillet over medium-high heat, cook ground beef until browned and cooked through, about 6-8 minutes. Drain excess fat.
Add Vegetables: Add onion and bell peppers to the beef. Cook for 3-4 minutes until softened. Stir in tomatoes, garlic powder, salt, pepper, and crushed red pepper if using. Simmer for 2-3 minutes.
Preheat Oven: Set oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Layer Casserole: Place a layer of potato slices on the bottom of the dish, slightly overlapping. Season with salt and pepper. Add half the beef mixture. Layer more potatoes, then remaining beef. Top with final potato layer.
Add Butter: Dot the top with small pieces of butter. Cover tightly with aluminum foil.
Bake: Bake covered for 35 minutes. Remove foil and bake 10-15 minutes more until potatoes are tender and top is golden.
Rest and Serve: Let stand 5 minutes before serving. Garnish with fresh parsley if desired.