Beef and Autumn Vegetable Bake (Print-Friendly Version)
Ground beef and diced root vegetables bake with tomatoes and broth under cheddar. Check the potatoes and carrots are tender before adding the cheese.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 lb ground beef
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 3 cups diced potatoes
05 - 2 cups diced carrots
06 - 1 cup diced celery
07 - 1 cup corn kernels (fresh or frozen)
08 - 1 can (14.5 oz) diced tomatoes, undrained
09 - 1 cup beef broth
10 - 1 cup shredded cheddar cheese
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 1 tbsp olive oil
16 - Hot water, a small splash only if the covered bake dries out
# How to Make It:
01 - 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.
02 - Add evenly diced potatoes, carrots and celery and stir for several minutes. Mix in corn, beef, tomatoes with juice, broth and seasonings.
03 - 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.
04 - Once tender, add cheddar and bake uncovered until melted and the center reaches 165°F. Rest briefly before serving.
# Extra Suggestions:
01 - Large potato pieces can remain firm while smaller carrots are already soft. Similar size makes the covered bake easier to control.
02 - No. Their juice is part of the cooking liquid in this version.