Southern Ground Beef and Potato Casserole

Ingredients

• 1 1/2 pounds ground chuck
• 1 teaspoon cracked black pepper
• 1 teaspoon kosher salt
• 1 sweet onion, diced
• 1 1/2 teaspoons garlic powder or Montreal Steak Seasoning
• 2 teaspoons all-purpose flour
• 1 cup milk
• 1 can cream of mushroom soup with roasted garlic
• 1 can pinto beans with seasoned pork
• 6 russet potatoes, peeled and sliced 1/4 inch thick
• 1 pound Cheddar cheese, shredded
• Sour cream (garnish)
• Diced green onion (garnish)

Instructions

1. Butter a 13 x 9 inch Pyrex baking dish.
2. Over medium heat, brown ground chuck with pepper and salt. When meat begins to turn brown, add the onion and stir well.
3. When onions are translucent, add flour, stirring for about 3 minutes.
4. Reduce heat to medium low and add milk. Stir for about one minute until it thickens.
5. Add cream of mushroom soup. Stir well.
6. Add the pinto beans and let simmer for about 5 minutes.
7. Remove from heat and set aside.
8. Heat the oven to 375 degrees F.
9. Boil the potatoes with a few pinches of salt in the water until a little tender around the edges, but still fairly firm in the middle. Do not boil to mush.
10. Strain the potatoes and run under cold water to stop the cooking.
11. Layer half of the potatoes in the bottom of the prepared baking dish.
12. Sprinkle salt over the potatoes.
13. Pour half the ground beef mixture over the potatoes.
14. Sprinkle half the cheese on top.
15. Layer the remaining potatoes on top, followed by the remaining ground beef mixture, then the remaining cheese.
16. Bake uncovered for about 30 minutes.
17. Plate each portion topped with a dollop of sour cream and sliced green onion.

Attribution

Photo credit: barbarajean / CC BY