Description
This One-Dish Ground Beef Bake is the kind of warm, satisfying dinner that brings everyone to the table. Seasoned ground beef simmers in a rich tomato sauce, layers with tender potatoes (or pasta if you prefer), and bakes under a golden blanket of melted cheese. It’s easy, comforting, and perfect for busy weeknights—simple ingredients, big flavor, and only one dish to wash.
Ingredients
- 500 g (1 lb) ground beef
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 3 medium potatoes, thinly sliced (or 250 g / 9 oz short pasta, cooked al dente)
- 400 g (14 oz) tomato sauce or crushed tomatoes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon (optional but recommended)
- 150 g (1 1/2 cups) shredded cheese (cheddar, mozzarella, or a mix)
Instructions
- Preheat the oven to 180°C / 350°F. Lightly grease a deep baking dish with a little olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and lightly golden, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed.
- Season the beef with salt, black pepper, paprika, oregano, and the optional pinch of cinnamon. Stir well so the seasoning coats the meat evenly.
- Pour in the tomato sauce or crushed tomatoes. Simmer for 5 minutes to thicken slightly and bring the flavors together. Taste and adjust salt if needed.
- Potato version: Arrange half the thin potato slices in the baking dish, slightly overlapping. Spoon half the meat sauce over the potatoes. Repeat with remaining potatoes and sauce.
- Pasta version: Toss the cooked al dente pasta with about 2/3 of the meat sauce and spread it into the baking dish. Spoon the remaining sauce over the top.
- Sprinkle the shredded cheese evenly over the surface.
- Cover loosely with foil and bake for 35–40 minutes (potato version) or 20–25 minutes (pasta version), until bubbling and tender.
- Remove the foil and bake 10–12 minutes more, until the cheese turns golden in spots.
- Let the bake rest for 10 minutes before slicing and serving. This helps it set and makes cleaner portions.
Notes
For extra flavor, add 1 teaspoon tomato paste when browning the beef, or stir in a handful of chopped spinach at the end of simmering. Swap potatoes for pasta depending on what you have—both work beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 175°C / 350°F for 15–20 minutes, or microwave with a splash of water or sauce to keep it moist. This bake also freezes well: cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: B
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 420
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg