One Pan Beef & Veggie Bake
Serves 6
5 mins prep
50 mins cook
0 mins total
Grass Fed Beef
lbGrass fed ground beef or 16 grass fed slidersYou can also substitute turkey or chicken
tspSalt
pinchBlack pepper
tspGarlic powderoptional
tspOnion powderoptional
Vegetables
Potatoes, white or sweet, sliced into rounds
Tomatoes, sliced into rounds*Nightshade sensitivity replacement omit or double up on the carrot slices or substitute parsnip
Yellow onions, sliced into rounds
Large carrots, sliced into rounds
Simmering Sauce
Red bell pepper, chopped
cTomato sauce, unseasoned
cloveGarlic
tspOnion powder
tspSalt -adjust to taste
pinchBlack pepper
pinchDried oregano
pinchCayenne pepper*optional can adjust for heat preference
Optional side dishes
cCooked ricePick any side dish
tbspHummusPick any side dish
Pre heat oven to 400F.
Wash, pat dry and slice all the vegetables into rounds
Season the ground beef with salt, pepper, onion powder and garlic powder. Divide into 16 small patties about 2' in diameter and 1/2' thick
Layer beef, potato, onion, tomato and carrot alternating until the tray is filled
In a blender of food processor make the simmering sauce by combing all the ingredients.
Pour the sauce over the top of the vegetable stacks evenly, making sure everything is covered
Cover the dish with tin foil or damp parchment paper. You want to create a sealed cover so the potatoes steam through.
Bake for 35 minutes covered and then remove the cover and bake another 10-15 minutes until the edges are golden brown and bubbling. Check to make sure the potatoes are cooked
Serve with rice or a smear of hummus on the plate