This hearty and comforting dish is a delicious and easy weeknight meal. It combines the savory flavors of ground beef with the creamy richness of potatoes and cheese.
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups frozen diced potatoes
- 1/2 cup chopped fresh parsley (optional)
Instructions:
- Brown the beef: In a large skillet over medium heat, brown the ground beef. Drain off any excess grease.
- Sauté vegetables: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Combine ingredients: Stir in the cream of mushroom soup, cream of potato soup, milk, thyme, salt, and pepper. Bring to a simmer, stirring occasionally.
- Add potatoes and cheese: Stir in the frozen diced potatoes and half of the shredded cheddar cheese. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Finish and serve: Stir in the remaining shredded cheddar cheese and cook for another 2-3 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh parsley, if desired.
- Serve: Serve hot with your favorite side dishes, such as steamed broccoli or a green salad.
Tips & Variations:
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for some extra heat.
- Add vegetables: Include other vegetables such as chopped carrots, peas, or corn.
- Use different cheese: Experiment with different types of cheese, such as Monterey Jack, Colby Jack, or pepper jack.
- Make it a casserole: Pour the mixture into a greased baking dish and bake at 350°F for 20-25 minutes, or until bubbly and golden brown.
Enjoy!