Ingredients:
1 lb. ground beef
1 lb. tomatoes, chopped (or a 14.5-oz. can of diced tomatoes)
3 lb. potatoes (about four big ones), peeled and diced
1 medium, white onion, diced
2 eggs, beaten
1/8 tsp. (a pinch) of baking soda
16 oz. plain yogurt (plus a little extra for topping, if you want)
1 Tbs. flour
salt and ground, black pepper
garlic powder
paprika powder
Preparation:
Preheat oven to 375°F.
Peel and dice the onion – brown the ground beef and onion in a large, deep frying pan over medium heat. Season with salt, pepper and garlic powder to taste. Peel and dice the potatoes while the seasoned meat and onions fry.
Mix together the diced potatoes, chopped tomatoes, and browned meat/onion in the skillet. Transfer to a 9” x 13″ casserole dish and bake in oven for approx 45 minutes.
Meanwhile, mix together the yogurt, eggs, baking soda, and flour in a separate dish (it’s alright to leave it sitting out while the casserole bakes).
After the potatoes begin to soften (about 45 min.), take it out of the oven and sprinkle with a good amount of salt, pepper and a little garlic powder. Pour the yogurt-egg mixture evenly over casserole, spreading it evenly with a spoon or spatula.
Next, sprinkle the yogurt-egg topping very lightly with a little paprika (for a nice appearance), place back in the oven and continue to bake until top browns and potatoes are soft (another 25 min).
Serve with additional yogurt, either on the side or as a topping for the dish. Salt/pepper more to taste.
