Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
If you’re looking to mix things up, consider substituting ground turkey for beef or adding a handful of fresh spinach for an extra nutritional boost. My abuela taught me that cooking is about using what you have and making it work beautifully.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 6-8 minutes. Drain any excess fat.
- Stir in the salt, pepper, smoked paprika, and thyme, blending all the flavors together.
- In a large bowl, combine the cream of mushroom soup and milk, whisking until smooth.
- Layer half of the potatoes in a greased baking dish. Top with half of the beef mixture and half of the soup mixture.
- Repeat the layers with the remaining potatoes, beef, and soup mixture.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the cheddar cheese evenly on top, and return to the oven for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld beautifully, making each bite a delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International