Cheesy Beef and Potato Casserole
Ingredients:
- 1 (12 oz) can of beef, drained and shredded
- 1 (15 oz) can of potato slices, drained
- 1 (10.5 oz) can of cream of mushroom soup
- 1/4 cup of milk
- 1/4 teaspoon of garlic powder
- Salt and pepper, to taste
- 1 1/2 cups of shredded cheddar cheese
- 1 (14.5 oz) can of diced tomatoes, drained
- 1 (14.5 oz) can of green beans, drained
- 1 (15.25 oz) can of corn, drained
- 2 cups of cooked rice
Directions:
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a small bowl, whisk together the soup, milk, garlic powder, salt and pepper.
- Layer half of the potato slices in the bottom of the prepared dish. Spoon half of the soup mixture over the potatoes. Sprinkle half of the cheese on top. Repeat with the remaining potatoes, soup mixture, and cheese.
- Bake for 25 minutes or until bubbly and golden.
- In a large skillet over medium-high heat, cook the beef, breaking it up with a fork, until heated through, about 10 minutes.
- Stir in the tomatoes, green beans, and corn. Season with salt and pepper, to taste.
- Serve the beef mixture over the rice, or mix everything together in a large bowl.
Sweet Potato and Beefy Bean Chili Rice Skillet
Ingredients:
- 1 tablespoon of oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans (15 oz each) of beef chili with beans
- 1 can (15 oz) of red kidney beans, drained and rinsed
- 1 can (15 oz) of sweet potatoes, drained and cut into chunks
- 1 can (15 oz) of corn, drained
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- Salt and pepper, to taste
- 4 cups of cooked long grain rice
- Shredded cheese, sour cream, and chopped cilantro, for serving (optional)
Directions:
- In a large skillet over medium-high heat, heat the oil and cook the onion and garlic, stirring occasionally, until soft, about 10 minutes.
- Stir in the chili with beans, kidney beans, sweet potatoes, corn, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the mixture is hot and bubbly, about 15 minutes.
- Spoon the rice onto a large platter or individual plates. Top with the bean and potato mixture. Sprinkle with cheese, sour cream, and cilantro, if desired.