10 Layer Meat Veggie And Potato Dish Recipes

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SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE



Serbian Ground Beef, Veggie, and Potato Bake image

My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Based on his sketchy explanations and a little research into Eastern European spices, I concocted this hearty and slightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glass of red wine!

Provided by amanda1432

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h25m

Yield 4

Number Of Ingredients 17

1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
½ tablespoon paprika
½ teaspoon salt
¾ teaspoon black pepper
¼ teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
¼ cup water
⅛ cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
  • In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
  • Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
  • Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
  • Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 27.2 g, Cholesterol 71.8 mg, Fat 18.1 g, Fiber 5 g, Protein 22.7 g, SaturatedFat 6.4 g, Sodium 566.5 mg, Sugar 4.4 g

OVEN-ROASTED POTATOES AND VEGETABLES



Oven-Roasted Potatoes and Vegetables image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
  • Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

10 LAYER MEAT VEGGIE AND POTATO DISH



10 Layer Meat Veggie and Potato Dish image

Make and share this 10 Layer Meat Veggie and Potato Dish recipe from Food.com.

Provided by weekend cooker

Categories     Potato

Time 4h20m

Yield 1 dish, 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground chuck
6 medium potatoes, thinly sliced, and divided
1 onion, thinly sliced, and divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (15 ounce) can corn, undrained and divided
1 (15 ounce) can peas, undrained and divided
1/4 cup water
1 (10 3/4 ounce) can fat-free low-sodium cream of mushroom soup

Steps:

  • Brown ground chuck in non stick skillet, then create the following layers in slow cooker.
  • Layer 1, 1/4 of potatoes, 1/2 of the onions, salt, and pepper.
  • Layer 2 half can of corn.
  • Layer 3 one fourth of the potatoes.
  • Layer 4 half can of peas.
  • Layer 5 one fourth of the potatoes, mixed with remaining onions, salt, and pepper.
  • Layer 6 remaining corn.
  • Layer 7 remaining potatoes.
  • Layer 8 remaining peas and water.
  • Layer 9 ground chuck.
  • Layer 10 mushroom soup.
  • Cover and cook on high for 4 hours.

VEGAN POTATO WEDGES



Vegan Potato Wedges image

Here's the BEST vegan baked potato wedges recipe: crispy on the outside, soft on the inside, and perfectly salted! Perfect for dipping.

Provided by Sonja Overhiser

Categories     Side Dish

Time 40m

Number Of Ingredients 4

1 pound yellow or red waxy potatoes, 2 to 3 inches long (about 6 to 7 potatoes)*
2 tablespoons olive oil
1/2 teaspoon + 1 large pinch kosher salt
1/4 teaspoon black pepper

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Cut the potatoes into wedges (see the video below!). Place all ingredients into a bowl and mix until fully coated.
  • Line a baking sheet with parchment paper. Place the wedges onto the sheet in a single layer.
  • Bake the potatoes for 20 minutes. Remove the baking sheet from the oven and flip the potatoes.
  • Reverse the baking sheet in the oven, and bake another 15 minutes until browned and crispy. Enjoy immediately!

Nutrition Facts : Calories 129 calories, Sugar 1.3 g, Sodium 63.8 mg, Fat 5.9 g, SaturatedFat 3.7 g, TransFat 0.2 g, Carbohydrate 17.8 g, Fiber 2.7 g, Protein 2 g, Cholesterol 15.3 mg

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