I saw this recipe originally on Girl Meets Farm. Molly Yeh makes some yummy things, and my days are usually busy, so I figured, why not?!?
Ingredients List:
4 tablespoons Unsalted Butter, plus more for the baking dish
2 pounds Ground Beef
Salt & Pepper
1 large Red Bell Pepper (chopped)
1 bunch Scallions (chopped)
2 teaspoons Paprika
1 cup Frozen corn, thawed
1/3 cup All Purpose Flour
2 1/2 cups low-sodium Chicken Broth
1/2 cup Heavy Cream
2 tablespoons fresh Italian Parsley (chopped)
1 tablespoon Dijon Mustard
2 teaspoons fresh Dill (chopped)
2 teaspoons fresh Thyme (chopped)
One 1 pound bag frozen Seasoned Curly Fries
2 cups Swiss Cheese (shredded)
Preheat oven to 400 degrees.
Butter a 9x13 glass or ceramic baking dish.
Heat a medium Dutch oven over medium heat.
Add the butter.
Once it melts, add the beef and sprinkle with 1 teaspoon salt.
Cook, crumbling with a wooden spoon till brown, about 4-5 minutes.
Add the bell pepper and scallions (save a handful of greens for garnish later) and cook till the vegetables begin to wilt 2-3 minutes.
Add the paprika and several grinds of pepper.
Stir to coat the beef in the spices.
Stir in the corn.
Sprinkle the flour over the beef and stir to incorporate.
Cook and stir until the flour begins to toast, about 2 minutes.
Add the broth and cream, stirring gradually.
Bring to a simmer and cook until the sauce thickens 3-4 minutes.
Stir in the parsley, mustard, dill, and thyme.
Pour the mixture into the prepared baking dish.
Arrange the curly fries in a tight layer over the top.
Sprinkle with cheese.
Bake until the cheese and fries are crispy and the sauce is bubbly about 40 minutes.
Sprinkle with reserved scallion greens and serve hot.
