Potato Sloppy Joe Bake
Take your comfort food game to the next level with this irresistible Potato Sloppy Joe Bake, a crowd-pleasing dinner that blends the bold flavors of classic sloppy joes with a crispy potato topping. Perfect for family meals or casual gatherings, this dish combines savory ground beef, vibrant bell peppers, and a tangy homemade sauce layered under grated russet potatoes, baked to golden perfection. Finished with a blanket of melted cheddar cheese, this casserole-style meal transforms the beloved sandwich into a hearty, oven-baked masterpiece. Quick to prep and satisfying for all ages, this one-pan wonder is your new go-to for easy comfort food. Keywords: Potato Sloppy Joe Bake, sloppy joe casserole, cheesy potato bake, ground beef recipe, one-pan dinner.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves minced garlic
- 1 cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon mustard
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 medium russet potatoes, peeled and grated
- 2 tablespoons olive oil
- 1.5 cups shredded cheddar cheese
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook for 4-5 minutes, or until the vegetables are softened.
Stir in the ketchup, tomato paste, Worcestershire sauce, mustard, brown sugar, salt, and black pepper. Reduce the heat to medium and simmer the mixture for 5 minutes, stirring occasionally.
Transfer the Sloppy Joe mixture to the prepared baking dish, spreading it out evenly.
In a large bowl, toss the grated potatoes with olive oil and a pinch of salt. Evenly distribute the grated potatoes over the sloppy joe mixture in the baking dish.
Bake in the preheated oven for 30 minutes, or until the potatoes are golden and crispy on top.
Remove the dish from the oven and sprinkle the shredded cheddar cheese over the potatoes. Return to the oven for 5-7 minutes, or until the cheese has melted and is bubbly.
Let the bake cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 70.9 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1422 mg | 109% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4818 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
