Cheesy Ground Beef & Potato Bake – A Creamy Oven Comfort Dish
Ingredients:
5 small potatoes, peeled and sliced
2 lbs ground beef, browned
2 cans cream of mushroom soup
1 ½ cups milk
1 ½ cups shredded cheese (Colby Jack or Cheddar)
Salt and pepper, to taste
Directions:
Start by preheating your oven to 350°F (175°C) and lightly coating a 9x13-inch baking dish with cooking spray or oil to prevent sticking.
Peel and slice the potatoes into thin rounds, then arrange them evenly across the bottom of the prepared baking dish.
In a skillet over medium heat, cook the ground beef until it’s fully browned, breaking it apart as it cooks. Drain off any extra grease once the meat is cooked through.
In a separate bowl, combine the cream of mushroom soup with milk. Season the mixture with salt and pepper to taste, then stir until smooth.
Pour half of the soup mixture over the potato layer, spreading it out to coat. Add the cooked beef over the soup layer, distributing it evenly.
Pour the remaining soup mixture over the beef, then sprinkle the shredded cheese over the top, covering the entire surface.
Cover the dish with foil and place it in the oven. Bake for 45 minutes, then remove the foil and return the dish to the oven for another 15 to 20 minutes, or until the cheese is golden and bubbling and the potatoes are fork-tender.
Let it rest for a few minutes before serving for easier slicing and extra creaminess.
Cooking Time: 1 hour | Servings: 6 | Calories: 500 per serving