Cheesy Hamburger Potato Casserole!

 Lately, I have been refocusing on recipes and meals that are a bit more on the more economical side of things.  The price of food is increasing so much, I really feel for those trying to feed families!  It has to be challenging.   I know I don't get nearly as much for the money when I grocery shop as I used to.  

This is a recipe that I realized I had never posted and it's a really good, hearty meal that easily feeds 4-6 people for around $10.00, depending on where you shop and where you live.  That's a pretty good deal! 

Here is what you will need:

1 1/2 lbs. ground beef

1 medium sweet onion, diced

1 tsp. seasoned salt

1 tsp. black pepper

1 tsp. garlic powder

5-6 medium potatoes, peeled and sliced thin

1 (10.5 oz.) can cream of mushroom soup  (can substitute cream of celery or cream of chicken soup)

1 1/2 cups milk

1/2 cup sour cream

1/4 cup Parmesan cheese, grated

2 cups cheddar or cheddar/monterrey jack cheese blend, shredded

In a large skillet brown the ground beef and diced onion.  Sprinkle with half the seasoned salt, half of the black pepper and all of the garlic powder.  If there is excess fat from the beef, you can drain it, if it's not much just use it as is.

Spray a 3 quart casserole dish with nonstick spray.  A 9"x13" baking dish works well for this.

Layer half of the sliced potatoes in the bottom and sprinkle with the some of the remaining seasoned salt and black pepper.

Layerd half of the ground beef mixuture over the potatoes!

Sprinkle with half of the Parmesan cheese!

Repeat all of the layers with the rest of the potatoes and ground beef mixture!  Sprinkle with the rest of the Parmesan cheese.   Mix the can of soup with the milk and sour cream until smooth and pour  evenly over the top.  

Sprinkle the top with the shredded cheese.   Cover tightly with foil and place in a preheated 350 degree oven for 1 hour. 

 Remove the foil after 1 hour and bake for about 20 -25 minutes or until the top is slightly browned the potatoes are tender!   If it starts to brown too much, lay the foil back over the top. 

This is delicious comfort food and it's hearty enough to satisfy even the biggest appetites!   This makes a nice size casserole and we usually have leftovers!  The leftovers are just as good which is always nice! 

 

One Skillet Mexican Spaghetti!

 

Have you every had a pound of ground beef or chuck and thought, do I want spaghetti or do I want tacos tonight?  Both meals are popular at our house and when I want something easy and fast, they both work!   Also, as high as food prices are getting, I think we will all be looking for more economic meals to feed a family!   This "Mexican Spaghetti" is a perfect mash up of the two!   

I love this recipe for several reasons!   It's not only tasty, economical, and quick ot make, you literally only use one skillet, so cleanup is a breeze!   Also, this is loved by all ages!  What's not to love here! 

Here is what you will need:

1 lb. ground chuck or ground beef 

1 Tbs. olive oil or vegetable oil

1 medium onion, diced

1 jalapeno pepper, seeded and finely diced (optional)

1/2 tsp. salt

1/2 tsp. black pepper

1 (1 oz.) pkg taco mix

1 (10 oz.) can Rotel tomatoes and green chilies, undrained

1 (15 oz.) can tomato sauce

1 cup frozen corn niblets

8 oz. uncooked spaghetti, broken in half

2 cups water

2 cups shredded Mexican cheese blend 

1/4 cup green onions, sliced (optional)

1/4 cup fresh cilantro leaves, chopped (optional)

In a large skillet, at least 4 quart, with a lid, brown the ground chuck in the olive or vegetable oil.  As it browns add in the diced onion and if using, the jalapeno.  Add the salt and pepper.  When it's all browned add the taco mix!

Stir in the can of Rotel and the tomato sauce!  

Stir in one cup of corn niblets!   You could also add a can of black beans or chili beans here in addition ot the corn or instead of the corn.  

Add the uncooked spaghetti and 2 cups of water and stir to cover the spaghetti with liquid.  Bring it up to a boil and then stir.  Cover with the lid and turn the heat down to medium low and simmer for about 15 minutes!  This allows the spaghetti time to cook and absorb the liquid.

Sprinkle the top with cheese and cover until it melts, about 10 minutes!  If you like the cilantro, sprinkle the top before serving!  

I set out taco toppings...sliced green onions, sour cream, hot sauce, sliced olives for each person to garnish their own serving! 

This is delicious and it easily feeds 4-6 people!  The leftovers ever better the next day!  Enjoy!