1/2
tablespoon olive oil
1/2 large
white onion, chopped
200g lean
ground beef
pepper
salt
1 teaspoons
garlic powder
1 teaspoons
paprika
4 oz diced
tomato,
2 cups fresh
spinach
Philadelphia cheese
grated mozzarella cheese
- In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
- Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly and remove from pan.
- Add the spinach and cook until just wilted, about 2 minutes. Add enough Philadelphia to make a soft mixture.Remove the pan from the heat, cover, and set aside until ready to use.
- Preheat the oven to 350˚F (180˚C).
- Peel the potatoes and cut into thin slices; boil for about 10 minutes.
- In a dish, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered.
- Spread 1/2 of the beef mixture on top of the potatoes. Arrange another layer of overlapping potato slices over the beef mixture. Spread the spinach mixture on top.
- Spread the other 1/2 of the beef mixture over the spinach, then add another layer of potatoes. Top with the grated cheese.
- Bake for 30 minutes, until the top is golden brown and crisp. Let cool a bit.
