Ground Beef And Potato Casserole

Ground Beef And Potato Casserole 1-1/2 pounds lean or medium ground beef 1 Tablespoon extra virgin olive oil 1 green bell pepper, chopped 2-3 garlic cloves, minced or finely chopped 1 onion, chopped 1 carrot, shredded 2 celery stalks, peeled and chopped 1 heaping Tablespoon paprika 3/4 teaspoon black pepper 1/4 teaspoon crushed pepper flakes or a dash of Tobasco Sauce 1 pinch ground cinnamon 1/4 teaspoon ground cumin 1/4 cup water 1/3 cup white or red wine 1 beef bouillon packet or cube 2 Tablespoons half-and-half 4-5 potatoes, peeled and sliced 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, garlic, onion, carrot, and celery until tender. Return beef/turkey to skillet, and season with paprika, black pepper, pepper flakes. cinnamon and cumin. Stir in water and white or red wine until heated through. Dissolve the beef bouillon cube or granulated beef from packet 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, 50 minutes in a preheated oven, or until the potatoes are tender. Tip: Use chicken or beef stock in place of the wine.