Zippy Beef Supper
In Crooksville, Ohio, Ruth Foster relies on two cans of soup and zippy canned tomatoes with chilies to make this spicy and satisfying casserole. Shredded cheddar cheese and crunchy tortilla chips create a tasty topping.
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 cup cubed cooked potatoes
- 1 can (11 ounces) condensed nacho cheese soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 2 to 3 teaspoons ground cumin
- 1/2 to 1 teaspoon garlic powder
- 3 cups crushed tortilla chips
- 1 cup shredded cheddar cheese
Reviews
This recipe has been a favorite of our family of 8 since it first appeared in QC in 1999. Most of our six kids are grown & have homes of their own now, but this is one of my most-requested recipes from them! I frequently skip the potatoes, but that's the only change I've made to the recipe. When our garden is abundant, we add fresh tomatoes for a special treat!
We liked this recipe. I used only 1 lb of ground beef and more potatoes. I used the cubed potatoes you can get in the refrigerated section at the grocery store. I will definitely make this again. Ground beef and potatoes makes me a happy girl!
We love this recipe. I often use the cubed potatoes that you can find in the refrigerated section at the grocery store. It's a bit spicy. I usually use regular diced tomatoes instead of Rotel. It's a favorite. I've passed it along to others and they liked it as well.
This simple recipe was a big hit with my whole family. We love the flavor. I used frozen hashbrowns, so it was super fast. I would suggest topping with sour cream and salsa to liven it up before serving!