One Pan Beef & Veggie Bake
One Pan Beef & Veggie Bake
Equipment
- 1 9×13 Baking Pan with deep walls about 2''
Ingredients
Grass Fed Beef
- 1 1/2 lb Grass fed ground beef or 16 grass fed sliders You can also substitute turkey or chicken
- 1/4 tsp Salt
- 1 pinch Black pepper
- 1 tsp Garlic powder optional
- 1 tsp Onion powder optional
Vegetables
- 3 Potatoes, white or sweet, sliced into rounds
- 3 Tomatoes, sliced into rounds *Nightshade sensitivity replacement omit or double up on the carrot slices or substitute parsnip
- 3 Yellow onions, sliced into rounds
- 2 Large carrots, sliced into rounds
Simmering Sauce
- 1 Red bell pepper, chopped
- 1 C Tomato sauce, unseasoned
- 4 Cloves Garlic
- 1 tsp Onion powder
- 1/2 tsp Salt -adjust to taste
- 1 pinch Black pepper
- 1 pinch Dried oregano
- 1 pinch Cayenne pepper*optional can adjust for heat preference
Optional side dishes
- 2 C Cooked rice Pick any side dish
- 8 tbsp Hummus Pick any side dish
Instructions
- Pre heat oven to 400F.
- Wash, pat dry and slice all the vegetables into rounds
- Season the ground beef with salt, pepper, onion powder and garlic powder. Divide into 16 small patties about 2' in diameter and 1/2' thick
- Layer beef, potato, onion, tomato and carrot alternating until the tray is filled
- In a blender of food processor make the simmering sauce by combing all the ingredients.
- Pour the sauce over the top of the vegetable stacks evenly, making sure everything is covered
- Cover the dish with tin foil or damp parchment paper. You want to create a sealed cover so the potatoes steam through.
- Bake for 35 minutes covered and then remove the cover and bake another 10-15 minutes until the edges are golden brown and bubbling. Check to make sure the potatoes are cooked
- Serve with rice or a smear of hummus on the plate
Notes
Nutrition info
Calories 370-420
Protein 28-32g
Carbs 18-25g
Fiber 4-6g
Fat 18-22g*Depends on if you use lean beef
