OtherOven-baked

Ground Beef and Potato Roll

Name: Ground Beef and Potato Roll
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Other
Ingredients: 2 lb large potatoes sliced thin; 10.5 oz cheddar cheese shredded or sliced, divided for layers; 1.5 tbsp vegetable oil for brushing potatoes; 3/4 tsp salt for potato layer; 1 lb ground beef; 1.5 tbsp vegetable oil for cooking the filling; 1 onion chopped; 3 green peppers chopped; 1 red pepper chopped; 3 garlic cloves minced; 1 tbsp tomato paste; 2 tbsp tomato sauce; 1 tsp paprika (red pepper flakes); 1 tsp black pepper; 1 tsp cumin; dried thyme to taste; 1 tsp salt for the filling; fresh parsley 3-4 sprigs, chopped; some reserved for topping

Thin-sliced potatoes layered with melted cheddar and cumin-spiced ground beef, rolled and baked into a golden, savory showpiece.

60 min4 servings

Ingredients

2 lb large potatoes · sliced thin
10.5 oz cheddar cheese · shredded or sliced, divided for layers
1.5 tbsp vegetable oil · for brushing potatoes
3/4 tsp salt · for potato layer
1 lb ground beef
1.5 tbsp vegetable oil · for cooking the filling
1 onion · chopped
3 green peppers · chopped
1 red pepper · chopped
3 garlic cloves · minced
1 tbsp tomato paste
2 tbsp tomato sauce
1 tsp paprika (red pepper flakes)
1 tsp black pepper
1 tsp cumin
dried thyme · to taste
1 tsp salt · for the filling
fresh parsley · 3-4 sprigs, chopped; some reserved for topping

Directions

1
Prep the Potato Base
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper. Spread 300g of shredded cheddar cheese evenly over the parchment. Slice 3 large potatoes (900g) thin and arrange them in an overlapping layer on top of the cheese. Sprinkle with 4g of salt and brush with 2 tablespoons (20ml) of vegetable oil.
2
First Bake
Place the tray in the preheated oven at 200°C and bake for 30 minutes, until the potatoes are cooked through and pliable enough to roll.
3
Cook the Beef Filling
While the potatoes bake, heat 2 tablespoons (20ml) of vegetable oil in a large pan over medium-high heat. Add 500g of ground beef and cook, stirring occasionally, until it changes color and is browned. Add the chopped onion, chopped green peppers, chopped red pepper, and minced garlic. Mix well and cook for a few more minutes.
4
Season the Filling
Stir in 1 teaspoon (20g) of tomato paste and 2 tablespoons (25g) of tomato sauce. Season with 1 teaspoon paprika, 1 teaspoon black pepper, 1 teaspoon cumin, a pinch of dried thyme, and 1 teaspoon salt. Add 3–4 sprigs of chopped parsley. Stir everything together until well combined. Remove from heat.
5
Layer and Roll
Remove the baked potato sheet from the oven. Lay a portion of shredded cheddar cheese over the hot potato base. Spread the ground beef filling evenly over the cheese layer using a spoon. Sprinkle another layer of cheddar cheese on top. Using the parchment paper to help, carefully roll the potato sheet into a tight log shape.
6
Final Bake and Serve
Top the roll with a little more shredded cheddar cheese and chopped fresh parsley. Return to the oven at 200°C and bake for another 10 minutes, until the cheese on top is melted and golden. Remove from oven, slice, and serve hot.