Cheesy Ground Beef and Potatoes
Ingredients
- nonstick cooking spray
- 3 cups thinly sliced, peeled potatoes
- 2 tablespoons butter, melted
- ½ teaspoon salt
- 1 pound ground beef
- 1 (10.5-ounce) can cream of mushroom soup
- 1 ½ cups shredded sharp Cheddar cheese, divided
- ½ cup milk
- salt and ground black pepper to taste
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with 1/2 teaspoon of salt; mix until potatoes are thoroughly coated. Arrange potato slices in overlapping slices to cover the bottom and sides of the dish.
- Bake in the preheated oven until potatoes are tender when pierced with a fork, 20 to 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper; mix until well combined.
- Remove potatoes from the oven. Spread beef mixture on top and return to the oven. Bake until heated through, about 15 minutes. Top with remaining Cheddar and bake until melted, 4 to 5 more minutes.
Source
Original recipe: View Original