2 cups canned diced tomatoes, including the liquid
Salt and black pepper to taste
Instructions
Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish with butter or a light coating of oil to ensure the bottom layer does not stick during the long roasting process.
Take your raw ground beef and crumble it evenly across the bottom of the prepared baking dish. You do not need to brown the meat beforehand, as it will cook thoroughly in the oven. Season this base layer generously with salt and black pepper.
Arrange the thinly sliced potatoes in an even layer directly over the ground beef. Follow this with a layer of the sliced onions. These two layers will absorb the savory flavors from the beef as it cooks, creating a wonderful depth of flavor.
Distribute the sliced green bell peppers over the onion layer. Finally, pour the canned diced tomatoes along with all of their liquid over the top of the entire casserole. The liquid from the tomatoes is essential as it creates the steam needed to tenderize the potatoes and onions.
Cover the baking dish tightly with aluminum foil. Place it in the center of the oven and bake for 1 hour and 30 minutes. Once the time is up, check that the potatoes are fork tender. If you prefer a slightly browned top, you can remove the foil for the last 10 minutes of baking.
