Okay…I will admit it, my heart kind of skips a beat when I get out my cast iron skillet. My iron skillet brings back all sorts of wonderful childhood memories from my Mama’s wonderful cooking. I am always trying to come up with tasty dishes that my small children will just DEVOUR and, well, this recipe “did the trick” tonight. I am also thinking that this would be SO good served up for the Superbowl. Serve it hot, with a tossed salad and sweet corn bread and, you have a delicious home cooked meal for your family and friends.
I promise you one thing, there were nothing but empty plates around my table after dinner tonight….my favorite thing!!! =)
Simple ingredients: Ground beef, grated Cheddar cheese, Baby Gold potatoes and 1 can Campbell’s Cheddar Cheese soup
Easy! 1) Brown the ground beef and season it, drain off grease
2) Add 1 can Cheddar Cheese Soup + 1 soup can of milk
3) Add the boiled white potatoes (leave skin on)
4) Add cheese and stir.
5) Add more cheese over the top and bake for 20 mins. until hot.
- 1½ pounds ground sirloin, browned and drain grease
- 1 t. salt (Add more to your taste)
- 1 t. pepper
- 1 t. garlic powder
- 1 can cheddar cheese soup
- 1 soup can of milk
- 2 dozen baby white potatoes, skin on and quartered
- 2½ cups Cheddar cheese
- In a cast iron skillet, brown the meat with the seasonings. * I also added 1 t. of Cajun seasoning ( I like the flavor). Drain grease off of the meat. Add the cheddar cheese soup and the soup can full of milk to the meat, and stir well. Quarter the white potatoes and boil for 10 minutes in a saucepan. Drain the potatoes and add to the meat mixture. Add 1½ cups of grated Cheddar cheese and stir until well blended. *Taste the mixture to ensure you have added enough seasoning, per your taste. Spread the mixture evenly in the skillet. Add 1 cup of grated Cheddar on top. Bake for 20 minutes at 350 degrees, until bubbling around the edges. Serve hot with a tossed salad and sweet cornbread.