Creamy Beef & Potatoes
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
One of my husband's favorite childhood memories was eating his Grandma Barney's Tater Tot Casserole. One day I prepared it using potatoes O'Brien instead. Now I always make it this way. — Heather Matthews, Keller, Texas
Ingredients
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4 cups frozen O'Brien potatoes
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1 tablespoon water
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1 pound ground beef
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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2/3 cup 2% milk
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2 cups shredded Colby-Monterey Jack cheese
Directions
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1.
Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice.
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2.
Meanwhile, in a Dutch oven, cook beef, breaking into crumbles, over medium heat until no longer pink, 6-8 minutes; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until cheese is melted.
Nutrition Facts
1-3/4 cups: 664 calories, 38g fat (19g saturated fat), 130mg cholesterol, 1851mg sodium, 40g carbohydrate (5g sugars, 6g fiber), 37g protein.
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