Ingredients
- 1 lb lean ground beef
- 4 large potatoes (Russet or Yukon Gold), thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or chicken or celery)
- 1/2 cup evaporated milk or whole milk
- 1 cup shredded cheddar or Colby Jack cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef with the diced onion and minced garlic until cooked through. Drain any excess fat.
- In a greased 9×13-inch baking dish, spread a layer of thinly sliced potatoes evenly across the bottom.
- Spread the cooked beef mixture over the potatoes.
- In a bowl, whisk together the cream soup, evaporated milk, Worcestershire sauce, and seasonings (salt, pepper, onion powder, garlic powder). Pour this mixture evenly over the beef layer.
- Cover with foil and bake 45 minutes, then uncover and bake 15 minutes until cheese is bubbly and golden. Let rest 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch
- Cuisine: American, Classic
Keywords: enchilada casserole, family meal