1 lb ground sirloin
1 1/2 Tbsp. olive oil
1.5 lbs. russet potatoes, peeled
1/4 cup diced onion
1/4 cup sliced scallion whites
1 1/2 Tbsp. minced fresh garlic
1 1/2 tsp. each dried oregano
1 1/2 tsp chili powder
1 1/2 tsp kosher salt,
1 tsp black pepper
1/2 tsp lemon pepper
1/4 tsp. ground cinnamon
1 1/2 cups no-salt-added crushed
1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. all-purpose flour
1 1/2 cups skim milk
1 cup shredded Cheddar
1/4 cup bias-sliced
1/2 cup diced Roma tomato
Preheat oven to 350°. Coat a 9x13 inch baking dish with
Brown ground sirloin in oil in a
large nonstick skillet over medium high
heat, breaking up chunks,
about 5 minutes.
Add potatoes, onion, scallion
whites, garlic, oregano, chili
powder, salt, pepper, and
cinnamon. Cover skillet, reduce
heat to medium, and cook, stirring
occasionally, until potatoes are
fork-tender, 15 minutes.
crushed tomatoes and simmer
to reduce juices, 3 minutes.
Melt butter in a saucepan over
medium heat; whisk in flour and
cook 1 minute.
Whisk in milk;
bring to a boil and cook until thick.
Off heat, stir in Cheddar.
Transfer sirloin mixture to prepared
dish; top with cheese sauce.
casserole until golden and bubbly,
30 minutes; let rest 5–10 minutes.
Garnish casserole with scallion
greens and Roma tomato.