Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with a small amount of butter or oil to prevent the ingredients from sticking, ensuring a beautiful presentation when you serve it at the table.
Spread the raw ground beef evenly across the bottom of the prepared baking dish. Press it down slightly to create a flat base. Next, arrange the thinly sliced potatoes in an even layer over the top of the beef, making sure they cover the meat completely.
Place the onion rings over the potato layer, followed by the green bell pepper rings. This layering technique allows the vegetables to steam and soften perfectly while the meat cooks underneath, infusing the entire dish with a sweet and savory aroma.
Pour the canned diced tomatoes, including all the juice from the can, over the top of the vegetable layer. Sprinkle the salt and black pepper evenly across the surface. The tomato juice provides the necessary moisture to cook the potatoes until they are tender and buttery.
Cover the dish tightly with aluminum foil and bake for 45 minutes. If you prefer a slightly browned top, you can remove the foil during the last 10 minutes of cooking. Check that the potatoes are fork-tender before removing the dish from the oven and letting it rest for a few minutes before serving.
