Hello!
While getting some much-needed rain this past weekend, I decided to thumb through some older recipes. I found one!
This is a quick, hearty and very tasty one. I wanted to find something economical and easy to feed a family after a busy day. We all have to find ways to cut corners when it comes to the high cost of grocery bills.
I liked this one because I usually keep cooked ground beef in the freezer. When it’s on sale, I will buy more than I would typically use and cook it, then freeze it. You can always find something to do with ground beef. The hash brown potatoes in this recipe I do the same. You can also use fresh potatoes and just dice them really small or use the frozen ones, they can even be run through your food processor to just shred them if you don’t have the time to dice them.
While this recipe does have a few vegetables in it, I like to serve it with a side salad. It just seems to pair well with this recipe. If you are a bread eater, those kings’ Hawaiian rolls really make this meal special.
Ground Beef and Potatoes
Ingredients
2 tablespoons olive oil
24 ounces of frozen diced hash brown potatoes
1 lb. lean ground beef
2 cups frozen corn
1 medium green bell pepper diced
1 medium red bell pepper, diced
½ teaspoon salt
½ teaspoon pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
10.5-ounce cream of mushroom soup
1 13/ cups shredded sharp cheddar cheese
Directions:
1. Heat the olive oil in a large skillet over medium high heat
2. Once the oil is hot add the frozen hash brown potatoes to the skillet
3. Stir and cook until the potatoes just start to brown.
4. Add the ground beef to the skillet.
5. Crumble the ground beef well as it cooks.
6. Once the ground beef is fully cooked add the corn to the skillet and stir well.
7. Add the diced green and red peppers to the skillet.
