Brazilian Escondidinho Beef and Cassava Bake

Ingredients

• 2 lb frozen cassava chunks, thawed
• 3 tbsp unsalted butter
• 3/4 cup milk
• 1 tsp kosher salt, divided
• 1 tbsp olive oil
• 1 1/4 lb lean ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 tsp sweet paprika
• 1/2 cup shredded mozzarella
• 2 tbsp chopped parsley and black pepper

Steps

1. Heat the oven to 400°F. Boil cassava in salted water until very tender, about 20 minutes; remove any fibrous center.
2. Mash cassava with butter, milk and 1/2 teaspoon salt until smooth. Add a splash more milk if it is stiff.
3. Heat oil in a skillet and brown beef with onion and pepper, breaking it up, until no pink remains and it reaches 160°F. Add garlic, tomatoes, paprika, remaining salt and pepper; simmer until thick.
4. Spread the beef in a 2-quart baking dish, cover with cassava mash, and sprinkle with mozzarella.
5. Bake until the top is golden and the filling bubbles, 18 to 20 minutes. Rest 5 minutes and scatter with parsley.

Allergen note: Contains milk. Check frozen cassava and canned tomatoes for packaged allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.