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๐—œ ๐—ป๐—ฒ๐—ฒ๐—ฑ ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ผ๐—ฝ๐—ถ๐—ป๐—ถ๐—ผ๐—ป๐˜€ ๐—ฝ๐—น๐—ฒ๐—ฎ๐˜€๐—ฒ ๐˜€๐—ฎ๐˜† ๐˜†๐˜‚๐—บ๐—บ๐˜† ๐—ผ๐—ฟ ๐˜€๐—ผ๐—บ๐—ฒ๐˜๐—ต๐—ถ๐—ป๐—ด ๐—ฑ๐—ผ๐—ป’๐˜ ๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ธ ๐—บ๐˜† ๐—ต๐—ฒ๐—ฎ๐—ฟ๐˜ ๐Ÿ˜๐Ÿ˜ ๐˜๐—ต๐—ฎ๐—ป๐—ธ ๐˜†๐—ผ๐˜‚

Preheat oven to 375ยฐF (190ยฐC).
Arrange potato slices in a greased baking dish. Drizzle with olive oil, sprinkle with salt, black pepper, and 1/2 tsp sweet paprika.
Bake for 20 minutes until potatoes start to soften.
Meanwhile, in a skillet over medium heat, sautรฉ onions and ground beef with salt, black pepper, 1/2 tsp sweet paprika, and oregano until beef is browned.
Stir in crushed tomatoes and simmer for 10 minutes.
Spoon the beef mixture over the pre-baked potatoes. If using, sprinkle mozzarella cheese on top.
Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Serve hot from the oven.

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