Ingredients
- Ground beef: 1 pound
- Potatoes: 2 pounds, peeled and cubed
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Cream of mushroom soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Shredded cheddar cheese: 1 cup
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Step 3: Stir in the cubed potatoes, cream of mushroom soup, and milk. Season with salt and pepper to taste.
- Step 4: Bring the mixture to a simmer, then cover the skillet or Dutch oven.
- Step 5: Bake in the preheated oven for 30-40 minutes, or until the potatoes are tender.
- Step 6: Remove from oven, uncover and sprinkle with shredded cheddar cheese. Return to oven for 5 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk if needed to restore creaminess.
- Serve with a side of steamed green beans or a crisp green salad for a complete meal.
- For extra flavor, brown the ground beef with a teaspoon of Worcestershire sauce before adding the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American