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Ground beef and diced root vegetables bake with tomatoes and broth under cheddar. Check the potatoes and carrots are tender before adding the cheese.
Ingredients and measurements
- 1 lb ground beef
- 1 medium onion, chopped; 2 cloves garlic, minced
- 3 cups diced potatoes; 2 cups diced carrots
- 1 cup diced celery; 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth; 1 cup shredded cheddar cheese
- 1 tsp salt; 1/2 tsp black pepper
- 1 tsp dried thyme; 1 tsp dried rosemary
- 1 tbsp olive oil; Hot water, a small splash only if the covered bake dries out
Preparation and cooking
- Stage 1
Heat oven to 375°F. Brown beef in oil to 160°F and drain excess fat. Soften onion in the skillet, then stir in garlic briefly.
- Stage 2
Add evenly diced potatoes, carrots and celery and stir for several minutes. Mix in corn, beef, tomatoes with juice, broth and seasonings.
- Stage 3
Transfer to a deep 9-by-13-inch dish, cover tightly and bake about thirty minutes. Check vegetables with a fork; continue covered if still firm, adding a little hot water only if drying.
- Stage 4
Once tender, add cheddar and bake uncovered until melted and the center reaches 165°F. Rest briefly before serving.
Large potato pieces can remain firm while smaller carrots are already soft. Similar size makes the covered bake easier to control.
Why dice evenly?
No. Their juice is part of the cooking liquid in this version.
Should tomatoes be drained?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why dice evenly?
Large potato pieces can remain firm while smaller carrots are already soft. Similar size makes the covered bake easier to control.
- Should tomatoes be drained?
No. Their juice is part of the cooking liquid in this version.