Wednesday, August 10, 2011

Cheesy Potato Skillet

I'm drooling thinking of this recipe.
There's something I love about the cream of mushroom soup and ground beef combo. Much to my son's delight, I forgot the fresh mushrooms, but about 1-2 cups of fresh mushrooms added when you add the onions, would push this yummy dish over the top. Still, without it, it was pretty darned good. If you have a big enough skillet, add about 1/2 cup more green beans too. That was the only complaint here, more green beans, please! :)

I also used the "35% more" can of Cream of Mushrooms (Campbell's). If you can't find that (I find mine at my local Dollar General), try a regular sized can and about 1/3 cup more of Cream Mushroom soup.

But enough chit-chat, on to the recipe!
  • 1 pound ground beef
  • 3 cups peeled and thin sliced potatoes (about 4 regular-sized potatoes)
  • 1 can drained cut green beans
  • 1 (14.75 oz) "35% more" cream of mushroom soup
  • 1 cup shredded, good quality Monterrey & Colby Jack cheese
  • 1 heaping tablespoon sour cream
  • 1 teaspoon dried oregano (total, maybe)
  • 1/2 teaspoon worchestershire sauce
  • kosher salt
  • pepper
  • garlic powder
Over a medium-high preheated LARGE cast iron skillet, toss in your beef, put about 1 tablespoon of canola oil in the pan first if it's dry or your meat is lean.
Give a liberal sprinkle of kosher salt, pepper and garlic powder.
When the meat is getting a good brown, stir, and toss in the onions. Give the onions a small sprinkle of salt and pepper too, and a slight dusting of dried oregano.
When the beef is almost done, and the onions are softening, add the potatoes.
You don't want them too thin, but just a step above paper thin, so they don't take all day to cook.

Be sure to give the potatoes a liberal sprinkling of salt and pepper, and a slight dusting of dried oregano. Cook over medium heat, stirring occasionally, for about 3-5 minutes.
Push potatoes and meat mixture toward the sides of the pan a little, sort of like you might be making a pie crust with the mixture..

See how some of the potatoes are sort of standing up around the edges? You want the middle of the pan to be lower than the ousides a little.
Add the drained green beans, a sprinkle of salt and pepper, spread the beans out a bit,
Add the mushroom soup (UNconstituted) and spread gently with a spatula, over the beans and potato mixture.
Add the sour cream and worchestershire, then gently mix around without disturbing the potato, meat and green beans too much.
Stick into a 350 degree oven for about 20 minutes, until hot and potatoes are fork tender, but not mush.
Top with cheese!

My tummy is beginning to rumble (when is it not?!)
Put back into the oven about 10 minutes, or until cheese is melted and hot.
OH MY GOODNESS!  Sprinkle with a little pepper to make it pretty. :)
Let stand for 10-15 minutes (if you can! lol) and dig in!!
Some may like to sprinkle hot sauce on it!

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