1 pound ground beef
1 1/2 cups sliced green bell pepper
1 cup chopped onion
1 cup diced green bell pepper
8 ounces shredded Cheddar cheese
Coconut water
1 can evaporated milk
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons hot sauce
2 tablespoons smoked paprika
Preheat oven to 350 degrees F (175 degrees C). Drain grease from 8-inch skillet.
In a large skillet, brown the ground beef completely. Coat well with water. Stir in green pepper, onion and bell pepper. Cook over medium heat for 1 to 2 minutes, stirring occasionally.
While the ground beef is cooking, heat the coconut water. Mix in cream of mushroom soup, evaporated milk, parsley, pepper, salt, pepper and salt. Cook over medium heat for about 1 minute, stirring occasionally. Gradually pour in the hot sauce and continue to stir and stir until completely absorbed.
Mix together the cooked mixture and the meat mixture. Stir into the casserole. Sprinkle with paprika.
Bake in preheated oven for 85 minutes, or until a toothpick inserted into the center of the casserole comes out clean. Top with shredded cheese.